Scottish Leek and Potato Soup

• Vegan
• Gluten free

• Produce

  • 440 g Leeks
  • 1 Parsley, fresh
  • 440 g Potatoes

• Canned Goods

  • 1 Litre vegetable stock

• Condiments

  • 2 tsp Mustard powder

• Baking & Spices

  • 1 Salt and freshly ground pepper

• Oils & Vinegars

  • 1 Low calorie oil spray

Found on neilshealthymeals.com

Description

Ingredients

• Low calorie oil spray
• 440g leeks, sliced
• 440g potatoes, diced
• 1 litre vegetable stock
• Salt and freshly ground pepper
• 2 tsp mustard powder (optional)
• Chopped fresh parsley for garnish

Directions

• Spray the bottom of a large soup saucepan 5 times with the low calorie oil spray.
• Heat the saucepan on a high heat, then when the oil spray begins to bubble turn the heat to medium.
• Sauté the leeks for approximately 3 – 4 minutes, but do not allow them to burn.
• Add the potatoes and vegetable stock.
• Bring to the boil and simmer for about 30 minutes until the potatoes are soft. Then turn off the heat and allow to cool a little.
• Using a potato masher or blender/food processor, mash / blend the soup to a required consistency.*
• Add the mustard (optional) and season to taste with salt and pepper.
• Garnish with parsley and serve.