Leek, Celery & Parsley Soup
INGREDIENTS (Serves 4)
A good, tasty soup is an ideal option when you’re watching the calories, as it makes a warming, nourishing meal that feels satisfying but is low-cal. Adding a little potato means this is deliciously creamy, so you don’t need to add any milk or cream. It’s simple but full of flavour.
◆ 15g olive oil or butter
◆ 1 large onion, finely chopped
◆ 2 leeks, finely sliced
◆ 2 celery sticks, finely chopped
◆ 150g floury potato, peeled and diced
◆ Small bunch of parsley, stems and leaves divided, finely chopped
◆ 1 litre chicken or vegetable stock
◆ Sea salt and black pepper
1 Heat the olive oil or butter in a large saucepan. Add all the vegetables and sauté for several minutes until the onion, leeks and celery start to look translucent and the pieces of potato are becoming rough around the edges.
2 Season well with salt and pepper and stir in the parsley stems. Pour in the stock and bring to the boil. Reduce the heat to a simmer and partially cover the pan. Leave to simmer for about 20 minutes until the vegetables are tender.
3 Blitz the soup until smooth, using a stick or jug blender. Add the chopped parsley leaves and blitz again until the soup is evenly flecked with green. Ser ve piping hot.