| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Soups, Vegetarian | 2 | Servings |
INGREDIENTS
| 12 1/2 | g | Butter |
| 1 1/2 | Leeks, sliced | |
| 112 1/2 | g | Potatoes, diced/peeled |
| 300 | Vegetable stock | |
| 112 1/2 | g | Greek yoghurt |
| Seasoning | ||
| 1 | T | Fresh chives |
INSTRUCTIONS
Melt the butter in a pan, then add the leeks and fry gently for about 5 minutes without browning. Add the potatoes, stock and seasoning. Bring to the boil, cover and simmer for about 20 minutes or until tender. Allow the soup to cool slighlty, then sieve or whizz in a food processor until smooth/ Trangfer to a large bowl,cover and chill thoroughly. To serve, stir most of the yoghurt into the soup. Adjust the seasoning, spoon a dollop of the remaining yoghurt into each bowl and sprinkle with the chives. Per serving: 130 calories High fat High saturated fat Medium protein High fibre High sodium From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God promises a safe landing, not a calm passage.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 45
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 13.4mg
Sodium: <1mg
Potassium: 5.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g