| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Soups, Vegetarian |
2 |
Servings |
INGREDIENTS
| 375 |
ml |
Vegetable stock |
| 175 |
g |
Potatoes |
| 1/2 |
lg |
Onion |
| 1 |
|
Leeks |
| 5 |
ml |
Olive oil |
| 25 |
g |
Basil leaves |
| 50 |
g |
Water cress |
|
|
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 Cmbneth stock, potatoes and onions
in a large saucepan. 2 Cook until the potatoes are tender (about 20
minutes) 3 Heat oil in a nonstckfrin pn and saute leeks for 10 minutes
until almost tender. 4 Add the basil and watercressan cokfor a further 5
minutes. Ad lak eppersou i ablndr 7 Return to the pan and heat gently, then
serve
Per Serving
137 calories 5.1g protein 24.9g carbohydrates
Carbohydrate breakdwon
6.9g sugars 2.7g fat (0.4g saturates) 0.2g sodium 6.4g dietary fibre
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