Leek and potato soup is a firm favourite with many people, but adding carrot to the mix is not only delicious, it’s extra speed food, which is always good! This is also a vegetarian soup, so great for everyone. My kids lap this up and I feel good knowing I’ve managed to get a few vegetables into them without complaint, as well as having as much as I like because it’s syn-free! It’s a quick, easy meal I can make for us all to enjoy and nobody feels like they’re eating “diet food”.
F = Free food (eat as much as you like)
S = Speed food (these should make up at least a third of your meal)
P = Protein free food (eat as much of these as you like!)
HEa = Healthy Extra A (a daily allowance of dairy produce)
HEb = Healthy Extra B (a daily allowance of a product with fibre)
# = a number denotes roughly how many syns are in foods used
- 4 fist-sized potatoes – roughly diced (F)
- 1 fist-sized potato – grated (F)
- 3 medium carrots – grated (S)
- 2 leeks – sliced (S)
- Low-cal spray oil (F)
- 2 vegetable stock cubes / stock pots (F)
- 1.5 litre water (F)
- 1/2 tsp each basil and oregano (F)
- Lightly sauté the sliced leek in a little low-cal spray oil.
- Add the rest of the ingredients and bring to the boil.
- Simmer for 20-30 minutes till the potatoes are tender.
- Serve with wholemeal bread from your HEb allowance and season to taste.
It couldn’t be easier – you throw all the ingredients in the pot and less than half an hour later, you have a meal ready to serve that will keep you going all afternoon. This recipe makes four large servings, or six starter-sized servings, and keeps well in the fridge for a couple of days. I’ve never tried freezing it, so I can’t rightly way how that would be, but it never lasts long in our house anyway – it gets eaten up pretty fast!