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a low calorie leek and potato soup served in two bowls

Leek and Potato Soup (Low Calorie)

SimonDeaneHealth
A tasty lower calorie version of the classic leek and potato soup
Prep Time 10 minutes
Cook Time 20 minutes
Course Lunch, Soup
Servings 8 bowls
Calories 90 kcal

Ingredients
  

  • 500 g potatoes floury such as Maris Piper
  • 750 ml vegetable stock
  • 250 ml almond milk
  • 3 medium leeks
  • 1 medium onion
  • 4 cloves garlic
  • 1 carrot medium
  • 1 stalk celery
  • a few sprigs of fresh thyme
  • 1 tsp oregano
  • 2 bay leaves
  • a small bunch of fresh parsley

Instructions
 

  • Cut the ends of the leeks and quarter them lengthways. Wash them under running water to remove any dirt. Cut into small pieces. 
  • Chop the peeled onion and finely chop the peeled garlic. 
  • Put the leek, onion and garlic into a pot on a high heat. Stir regularly as they start to sweat. 
  • Add the peeled and chopped carrot and celery. 
  • Make up the vegetable stock and after the leeks, onion and garlic have been sweating for about 5 minutes, add the 750ml of vegetable stock to the pot. Add the 250ml of almond milk. 
  • Add the peeled and chopped potatoes, along with the sprigs of thyme, dried oregano and bay leaves. 
  • Bring the pot the the boil, cover and turn down to a simmer. 
  • Simmer for around 15 to 20 minutes until the potatoes are soft enough to put a sharp knife through without resistance. 
  • Remove the bay leaves and sprigs of thyme. 
  • Add the chopped fresh parsley (keep some leaves for garnishing) to the pot. 
  • Blend the soup until smooth. 
  • Serve in bowls along with a little fresh parsley to garnish and some oat/soya cream (optional) and season with a little salt and pepper. 

Nutrition

Calories: 90kcalCarbohydrates: 20gProtein: 2gFat: 1gSaturated Fat: 0.05gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 436mgPotassium: 390mgFiber: 3gSugar: 4gVitamin A: 2058IUVitamin C: 18mgCalcium: 81mgIron: 1mg
Keyword Leek and potato soup, low calorie, no dairy, plant based, vegan
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