Potato and Leek Soup

Ingredients

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• Leek Leek 200g 2 cups
• Celery Celery 1 1
• White Potatoes White Potatoes 4 4
• Garlic Garlic 1 clove 1 clove
• Nutritional Yeast Nutritional Yeast 2 tbsp 2 tbsp
• Dried Parsley Dried Parsley 1/4 tsp 1/4 tsp
• Table Salt Table Salt 1 tsp 1 tsp
• Bouillon Vegetable Stock Bouillon Vegetable Stock 2 tsp 2 tsp
• Ground Black Pepper Ground Black Pepper 1/4 tsp 1/4 tsp
• Olive Oil Olive Oil 1 tbsp 1 tbsp
• Water Water 1 litre 1 litre

Instructions

1. 1.Heat the olive oil in a pot, add the minced garlic and fry for 2-3 minutes until the garlic turns slightly golden in colour.
2. 2.Add the leek (dark green stems removed and thinly sliced) and finely chopped celery then stir-fry for 2-3 minutes.
3. 3.Add the peeled and diced potatoes and season with salt, pepper, bouillon, dried parsley and nutritional yeast, stir-fry for another 2-3 minutes.
4. 4.Pour in 1 litre hot water and cook for 20 minutes at medium heat.
5. 5.Separate 1/3 of the vegetables from the soup and put to one side.
6. 6.Blend the soup with a hand blender then add the extra vegetables back to the soup (I like the soup a bit crunchy).
7. 7.Sprinkle on some sliced leek and serve.

Nutritional Information

• Calories:
  160
• Fat:
  4g
• Sodium:
  10461mg
• Carbs:
  29g
• Sugar:
  4g
• Protein:
  5g