Leek & Potato Soup

When I was a kid and my mum was bringing me between school and running training, a cup of soup was often my afternoon snack. A cup of soup is lovely at home or in a flask before an after school activity.

Prep Time: 10 minutes Cook Time: 25 minutes

Serves: 4

Ingredients:

• 3 tbsp coconut oil
• 4 celery sticks, finely chopped
• 4 garlic cloves, crushed
• 1 onion, finely chopped
• 4 leeks, trimmed and finely sliced
• 1 tsp fresh thyme leaves
• 5 potatoes, peeled and diced
• 600ml vegetable stock
• 300ml milk
• salt and pepper
• 2 tbsp chopped chives

Nutrition Information:

• Calories: 145
• Sodium: 777mg
• Protein: 3g

Method:

1. Melt the coconut oil in a large pan over a medium heat.
2. Add the celery, garlic and onion and cook for 5 minutes, until softened.
3. Add the leek and thyme and cook for 4 minutes, stirring frequently.
4. Add the potato and stock and stir well. Cover and simmer for 15 minutes, until the potatoes are tender.
5. Remove from the heat and stir in the milk. Purée with a hand blender until smooth. Season to taste and ensure that the soup is piping hot.
6. Ladle the soup into warmed serving bowls and sprinkle over the chives.