Pea, Broccoli & Leek Soup
1 Tbsp. olive oil
1 leek, white part only, sliced
3 cloves garlic, crushed
1 1/2 tsp Massel's salt reduced vegetable stock powder
5 cups boiling water
2 Carisma potatoes, peeled and chopped
2 small heads broccoli, chopped
3/4 cup frozen peas
3/4 cup parsley
4 Tbsp. reduced fat Greek yoghurt, to serve
Extra chopped parsley, to serve
In a large pot, heat oil, add the leek and cook for 4 minutes, until softened. Add the garlic and cook a further minute.
Add water, stock powder and potatoes, simmer for 10 minutes. Add the broccoli and cook a further 5 minutes. Add the peas and cook 2-3 minutes until cooked through and warm. Turn off the heat and stir in parsley.
Allow to cool slightly, then blend until almost smooth. Return to the pan and reheat.
Serve with a tablespoon on Greek yoghurt, chopped parsley and cracked black pepper.
PER SERVE: 793kJ, protein 11g, total fat 6.4g (sat. fat 1.4g), carbs 17g, fibre 9g, sodium 593mg, low GI