Leek, Potato and parsnip soup
- Number of Servings: 6
Ingredients
3 Medium Potatoes Cubed small2.5 Leeks chopped small3 Parsnips cubed small1 tsp Light Butter1 pint Boiling Water1sp Chicken Bovril2 Chicken Stock cubesSalt and Pepper
1. In a hot pan melt the butter and add in the parsnips and leeks. Sweat them untill soft.
2. Add the potatoes and salt and pepper to taste.
still for a further 2 min then add in the boiling water.
3. Sril in the chicken bovril and the chicken stock cubes and then turn down the heat to simmer for 20 min.
4. when all the vegetables are soft spoon out most of the liquid into a jug and leave both to cool slightly.
5. Blend the vegetable mixture untill smooth and a little at a time add in some of the liquid untill you get to the right consistency.
6. Place back on the cooker to boil.
7. serve hot
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user VICKI1987TAYLOR.
2. Add the potatoes and salt and pepper to taste.
still for a further 2 min then add in the boiling water.
3. Sril in the chicken bovril and the chicken stock cubes and then turn down the heat to simmer for 20 min.
4. when all the vegetables are soft spoon out most of the liquid into a jug and leave both to cool slightly.
5. Blend the vegetable mixture untill smooth and a little at a time add in some of the liquid untill you get to the right consistency.
6. Place back on the cooker to boil.
7. serve hot
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user VICKI1987TAYLOR.
Nutritional Info Amount Per Serving
- Calories: 170.5
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 68.7 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 5.9 g
- Protein: 4.1 g
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