As you’ve already would’ve figured out, it’s cold here in Melbourne! Soup is the only thing comforting enough to satisfy the belly on cold days. Which is why, I’m experimenting lately with the vegetables available to make soup.

This one however, is a very traditional soup but I’ve made this low fat vegetarian / vegan version again. With only vegies, stock, herbs and minimal oil to saute the leeks this would certainly be low in calories and fat. …photo to come…

Serves:

• 4-5 cups full of soup – 5 large serves!

Ingredients:

• 3 medium potatos, skins removed and diced
• 2 medium leeks, sliced thinly
• 1 tbs olive oil
• pepper
• salt
• massel chicken style vegetarian stock – 1.5 tabs
• 1 tsp dried thyme
• 4 cloves garlic diced
• 4-5 cups water

Instructions:

1. Saute leeks and garlic with oil.
2. Add the potatos to infuse, cooking for 5 minutes.
3. Add the water and stock and allow to get to boiling point, before lowering for simmering.
4. Add the thyme, pepper and salt to taste leaving for simmering for at leat 15 minutes or longer if required.
5. Use a masher and blender to mix the ingredients and simmer for another 5 minutes.