Leek and Potato Soup

Leek and Potato Soup (214kcals)

Preparation: 25-30 min
Easy
Serves 1

Prep: 25-30 min
Easy
Serves 1

An old classic, leek and potato soup is one of our favourites! The potatoes make it nice and filling and provide slow releasing energy so you can avoid that 3pm slump. I’ve added some bioSnacky sprouts for a big boost in nutrition and a little extra protein. This is the perfect soup for cold winter afternoons!

Emma Thornton

Ingredients

1 clove garlic, crushed
½ small onion, diced
80g potato, peeled and cubed
80g leek, sliced
1 tsp olive oil
Organic vegetable bouillon powder made up to make 500ml of stock
10g bioSnacky sprouts of choice for a crunchy topping
Herbamare and white pepper to season

How to make Leek and Potato Soup

1. Sauté the garlic and onion in the olive oil for a few minutes until slightly golden.

2. Add the leek and potatoes then the stock, and simmer for around 15-20 minutes.

3. Purée the soup with a hand blender and season with Herbamare and pepper.

4. Top with the bioSnacky, serve and enjoy.

This recipe is full of goodness

Rich in energy
Low in fat
Great source of vitamins and minerals

Potatoes are a great source of healthy complex carbohydrates, which release energy slowly, helping to keep blood sugars balanced and prevent energy slumps. They are also rich in B vitamins and vitamin C.

About Emma

Emma is a nutritionist with a passion for healthy living and she loves spending quality time in her kitchen. She is fascinated by the ways that different foods can help or hinder a range of health problems and enjoys experimenting in order to create new and exciting meals packed full of fresh ingredients and flavours.