Leek, Potato and parsnip soup

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Leek, Potato and parsnip soup calories by ingredient


Introduction

This yummy creamy soup is a great snack, light lunch or even a starter. My 1 year old daughter even likes this just make sure you dont use salt and pepper if your making it for babies. This yummy creamy soup is a great snack, light lunch or even a starter. My 1 year old daughter even likes this just make sure you dont use salt and pepper if your making it for babies.
Number of Servings: 6

Ingredients

    3 Medium Potatoes Cubed small
    2.5 Leeks chopped small
    3 Parsnips cubed small
    1 tsp Light Butter
    1 pint Boiling Water
    1sp Chicken Bovril
    2 Chicken Stock cubes
    Salt and Pepper

Directions

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.