| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Low-fat, Vegetarian | 2 | Servings |
INGREDIENTS
| 1/2 | lb | Potatoes |
| 1 | pt | Cold water |
| 1 | Leek | |
| 1 | Garlic clove | |
| 1/2 | Onion | |
| 1/4 | T | Oil |
| 1/2 | t | Yeast extract |
| 1/2 | t | Ground black pepper |
| 1 | Bay leaf | |
| 1/4 | t | Caraway seed |
| 1 | Celery stalk |
INSTRUCTIONS
Peel and cube the potatoes Place in a large bowl with the cold water Leave to one side Top and tail the leeks, then slice into chunks Wash in a bowl of cold water, drain and rinse Leave to drain in a colander Finely chop the onion Saute the garlic and onions in a large deep saucepan in the oil until tender. Add the potatoes and the water they have been sitting in. Increase the heat bringing the liquid to a rolling boil Add the yeast extract Stir well, reduce heat and add the leeks, black pepper, bay leaves and caraway seed. Stir well for 1-2 minutes Add the celery to the soup and simmer for a further 15 minutes. Serve hot. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 125
Calories From Fat: 18
Total Fat: 2g
Cholesterol: 0mg
Sodium: 70.8mg
Potassium: 624.4mg
Carbohydrates: 24.4g
Fiber: 3.7g
Sugar: 2.5g
Protein: 3.3g