

Pea, Broccoli & Leek Soup

Serves 4
INGREDIENTS
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
Black pepper
4 Tbsp. reduced fat Greek yoghurt, to serve
Extra chopped parsley, to serve
METHOD
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In a large pot, heat oil, add the leek and cook for 4 minutes, until softened. Add the garlic and cook a further minute.
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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.
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Allow to cool slightly, then blend until almost smooth. Return to the pan and reheat.
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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