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Summer Soup

Ingredients
 

375 ml vegetable stock
175 g potatoes
1/2 large onion
1 leeks
5 ml olive oil
25 g basil leaves
50 g water cress
1 ground black pepper



 
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Preparation
 
Clean the potato and cut into chunks Peel and chop the onion Rinse and
slice the leeks chop the basil leaves 1 Cmbneth stock, potatoes and
onions in a large saucepan. 2 Cook until the potatoes are tender
(about 20 minutes) 3 Heat oil in a nonstckfrin pn and saute leeks for
10 minutes
until almost tender. 4 Add the basil and watercressan cokfor a
further 5 minutes. Ad lak eppersou i ablndr 7 Return to the pan and
heat gently, then serve

Per Serving

137 calories 5.1g protein 24.9g carbohydrates

Carbohydrate breakdwon

6.9g sugars 2.7g fat (0.4g saturates) 0.2g sodium 6.4g dietary fibre

 

 
Servings:
2


 

 

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