Leek Soup

  • cooking time
    20 m
  • calories per serve
    250 cal
  • serves
    4
1 tbsp
Oil
3 small
Leeks (600g) thinly sliced
3 cloves
Garlic crushed
1/2 tsp
Mild paprika
2 large
Potatoes (600g) peeled and diced
1 cup
Water (250ml)
375 ml
NESTLÉ CARNATION Light & Creamy Evaporated Milk
1 tbsp
Chives chopped
2 tbsp
Slivered almonds toasted
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
324 g
250
12.2
93
17
26.9
14.8
110
43
306
Average Quantity
per:
100 g
77
4
3
5
8
5
34
13
94

Method

  1. Heat oil in a large saucepan over medium heat; cook leeks for 2 minutes. Add garlic and paprika, cook a further 2 minutes.

  2. Add potatoes and water. bring to the boil; reduce heat, cover and simmer 10 minutes or until the vegetables are soft. Stir in NESTLÉ CARNATION Light & Creamy Evaporated Milk.

  3. puree in a blender or food processor; return to the saucepan, and gently reheat; serve topped with chives and almonds.

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