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# Lunch / #Failsafe / DF / GF / Low Amine / Low Sals

Potato, leek and Celery Soup

Serves: 4

Ingredients

  • ½ Tbsp canola oil or rice bran oil
  • 1 leek washed and sliced (white part only)
  • 2 stalks celery, finely diced
  • 4 large potatoes, peeled and diced
  • 4 Cups of water
  • pinch salt

Instructions

1

Heat the oil in a heavy-based frying pan, add leek and celery and cook until just tender.

2

Add potatoes and water, bring to the boil, reduce heat and cook until soft and slightly mushy. Add a little more water if the mixture is very thick.

3

Serve chunky-style or purée the mixture with a stick blender and reheat.

Nutrition

  • 302 Calories
  • 68.32g Carbohydrates
  • 0.61g Fat
  • 8.8g Fiber
  • 3.87g Sugar

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