Soup Made with Garlic and Love- Nigella Lawson
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 212.9
- Total Fat: 11.2 g
- Cholesterol: 8.0 mg
- Sodium: 1,548.6 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 3.0 g
- Protein: 4.5 g
View full nutritional breakdown of Soup Made with Garlic and Love- Nigella Lawson calories by ingredient
Introduction
A nigella recipe form her kitchen cookbookcan be made up to 2 days ahead of time. let cool and cover asap. reheat gentle in a saucepan stirring until piping hot.
cooled soup can be frozen in an airtight container, for up to 3 months. defrost in fridge overnight and reheat as above.
Goes very well with pumpkin scones- see another recipe- but generally is very nice with any bread dipped in! A nigella recipe form her kitchen cookbook
can be made up to 2 days ahead of time. let cool and cover asap. reheat gentle in a saucepan stirring until piping hot.
cooled soup can be frozen in an airtight container, for up to 3 months. defrost in fridge overnight and reheat as above.
Goes very well with pumpkin scones- see another recipe- but generally is very nice with any bread dipped in!
Number of Servings: 4
Ingredients
-
1 bulb garlic
1 leek, cleaned and trimmed
3 tbsp of olive oil
1 heaped tbsp of chopped fresh thyme
2 baking potatoes- about 400g total
1.5 liters of chicken stock/broth
salt and pepper to taste
Directions
1. Free each clove from the bulb of garlic, then peel and slice them as thinly as possible
2. Halve the leek and also slice thinly. Heat the oil in a heavy based pan which comes with a lid, and cook the leeks, gently for about 5min with the lid off, stirring every now and again, until soft
3. Add the thyme leaves and sliced garlic and cook gently for another 5 minutes, as above.
4. cut the potatoes (with skin on) into small die sized pieces, then add to the pan, and give it a good stir with a wooden spoon
5. Add the stock and bring to the boil. Simmer for 20min partially covered, then season with salt and pepper to taste. turn off the heat and let sit for a few minutes before serving, sprinkling with fresh parsley if you have some whilst you hand out the bowls
Number of Servings: 4
Recipe submitted by SparkPeople user HESMYWATERMELON.
2. Halve the leek and also slice thinly. Heat the oil in a heavy based pan which comes with a lid, and cook the leeks, gently for about 5min with the lid off, stirring every now and again, until soft
3. Add the thyme leaves and sliced garlic and cook gently for another 5 minutes, as above.
4. cut the potatoes (with skin on) into small die sized pieces, then add to the pan, and give it a good stir with a wooden spoon
5. Add the stock and bring to the boil. Simmer for 20min partially covered, then season with salt and pepper to taste. turn off the heat and let sit for a few minutes before serving, sprinkling with fresh parsley if you have some whilst you hand out the bowls
Number of Servings: 4
Recipe submitted by SparkPeople user HESMYWATERMELON.