Summer Soup
Yield
2 servingsPrep
20 minCook
30 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 375 | ml |
vegetable stock
|
|
| 175 | grams |
potatoes
|
|
| ½ | each |
onions
large |
|
| 1 | each |
leeks
|
*
|
| 5 | ml |
olive oil
|
*
|
| 25 | grams |
basil
|
|
| 50 | grams |
watercress
|
|
| 1 | x |
black pepper
ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 375 | ml |
vegetable stock
|
|
| 175 | grams |
potatoes
|
|
| 0.5 | each |
onions
large |
|
| 1 | each |
leeks
|
*
|
| 5 | ml |
olive oil
|
*
|
| 25 | grams |
basil
|
|
| 5E+1 | grams |
watercress
|
|
| 1 | x |
black pepper
ground, to taste |
*
|
Directions
Clean the potato and cut into chunks. Peel and chop the onion, rinse and slice the leek, chop the basil leaves.
Combine stock, potatoes and onions in a large saucepan.
Cook until the potatoes are tender (about 20 minutes)
Heat oil in a nonstick frying pan and sauté leek for 10 minutes until almost tender.
Add the basil and watercressan cook for a further 5 minutes.
Mix all ingredients together and heat gently for a few more minutes, then serve.
