Leek Soup

• 2 tbsp (0.03 litres) olive oil
• 50g butter
• 175g onion, thinly sliced
• 700g leeks, finely sliced
• 100g potato, peeled and diced
• 2 vegetable stock cubes
• 750ml milk
• 750ml water
• Salt and freshly ground black pepper

1. Heat the olive oil and the butter in a large saucepan, add the onion and leeks, cover and sweat for 4-5 minutes.

2. Add the potato and sauté for another 2 minutes.

3. Add the remaining ingredients and bring to the boil, reduce to a simmer, cover and cook for 5 minutes, or until the leeks and potatoes are cooked.

4. Put the soup in a blender and whizz until smooth.

5. Adjust the seasoning to taste and serve.

Per portion, as a main (256g)

• Energy: 122 kcal / 511 KJ
• Fat: 8.1g
• Saturates: 3.8g
• Protein: 4.2g
• Carbohydrate: 8.8g
• Sugars: 6.2g
• Fibre: 1.9g
• Sodium: 379mg

Per portion, as a starter (171g)

• Energy: 82 kcal / 341 KJ
• Fat: 5.4g
• Saturates: 2.5g
• Protein: 2.8g
• Carbohydrate: 5.8g
• Sugars: 4.1g
• Fibre: 1.3g
• Sodium: 253mg

Per 100g

• Energy: 48 kcal / 200 KJ
• Fat: 3.2g
• Saturates: 1.5g
• Protein: 1.7g
• Carbohydrate: 3.4g
• Sugars: 2.4g
• Fibre: 0.7g
• Sodium: 148mg