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Leek and potato soup

15 mins
cals:
210
Protein:
3.5g

method:

  1. Peel and chop up the potato, onion and the leeks into small pieces
  2. Rinse the vegetables thoroughly
  3. In a sauce pan add in the 1 cal cooking spray and the onion, leave to soften for 2 minutes before adding the leeks and leave for a further 5 minutes
  4. Add in the potatoes, creme fraiche and the vegetable stock and season with salt and pepper and leave to bowl for 25 minutes until the potatoes are soft
  5. Now blitz it though a blender and serve

Serves 2

IngredientS:

  • 1 medium potato
  • 2 medium leeks
  • 1 onion
  • 750ml vegetable stock
  • 1 tbsp creme fraiche (vegan - if applicable)
  • Salt and pepper

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