Carisma Potato and Leek Soup
-
40 -
4 -
Easy
Recipe courtesy of of Rebecca McPhee, Accredited Practising Dietitian – Glycemic Index Foundation Dietitian
Ingredients
Method
STEP 1
Heat olive oil in a large pot. Add leeks, celery and spring onions. Cook for about 5 minutes or until the vegetables soften.
STEP 2
Increase the heat, add the white wine and cook for a few minutes.
STEP 3
Next, add the stock, potatoes, bay leaf, thyme, salt and pepper. Bring to the boil and cook for approximately 20 minutes or until the potatoes are soft.
STEP 4
Turn off heat. Discard bay leaf. Add Greek yoghurt.
STEP 5
Blend in a food processor or blender until smooth. Enjoy!
Nutritional information (per serve)
Calories: 141kcal | Carbohydrates: 20.7g | Protein: 9.7g | Fat: 2.6g | Saturated Fat: 0.8g | Sodium: 550mg | Potassium: 919mg | Fibre: 7g | Sugar: 10.8g
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30 
4 
Easy