Summer soup
Yield: 2 Servings
Ingredients:
- 375 ml Vegetable stock
- 175 g Potatoes
- 1/2 lg Onion
- 1 Leeks
- 5 ml Olive oil
- 25 g Basil leaves
- 50 g Water cress
Instructions:
Ground black pepper Clean the potato and cut into chunks Peel and chop the onion Rinse and slice the leeks chop the basil leaves 1 Cmbneth stock potatoes and onions in a large saucepan. 2 Cook until the potatoes are tender (about 20 minutes) 3 Heat oil in a nonstckfrin pn and saute leeks for 10 minutes until almost tender. 4 Add the basil and watercressan cokfor a further 5 minutes. Ad lak eppersou i ablndr 7 Return to the pan and heat gently then serve Per Serving 137 calories 5.1g protein 24.9g carbohydrates Carbohydrate breakdwon 6.9g sugars 2.7g fat (0.4g saturates) 0.2g sodium 6.4g dietary fibre
