Recipe for Summer Soup

Ingredients

375 ml vegetable stock
175 gm potatoes
1/2 large onion
1 leeks
5 ml olive oil
25 gm basil leaves
50 gm water cress
1 ground black pepper

Instructions

Clean the potato and cut into chunks Peel and chop the onion Rinse and slice the leeks chop the basil leaves 1 Combine the stock, potatoes and onions in a large saucepan. 2 Cook until the potatoes are tender (about 20 minutes) 3 Heat oil in a non-stick frying pan and saute leeks for 10 minutes until almost tender. 4 Add the basil and watercress and cook for a further 5 minutes. 5 Puree the soup in a blender 6 Add black pepper 7 Return to the pan and heat gently, then serve

Per Serving

137 calories 5.1g protein 24.9g carbohydrates





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