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đź“‹ Scottish Leek and Potato Soup
This vegan, gluten free and healthy Scottish leek and potato soup is deliciously creamy and smooth tasting without the added calories of butter or cream!
Course
Lunch
Cuisine
Scottish, vegan
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
4
Calories
156
kcal
Author
Neil
Equipment
Saucepans
Kitchen scale
Kitchen knives
Measuring jug
Chopping board
Wooden spoon
Peeler
Potato masher
Soup ladle
Ingredients
Low calorie oil spray
440
g
leeks
sliced
440
g
potatoes
peeled and diced
1
L
vegetable stock
Salt and freshly ground pepper
2
teaspoon
mustard
optional
Chopped fresh parsley for garnish
Metric
-
US Customary
Instructions
Spray the bottom of a large soup saucepan 5 times with the low calorie oil spray.
Heat the saucepan on a high heat, then when the oil spray begins to bubble turn the heat to medium.
Sauté the leeks for approximately 3 – 4 minutes, but do not allow them to burn.
Add the potatoes and vegetable stock.
Bring to the boil and simmer for about 30 minutes until the potatoes are soft. Then turn off the heat and allow to cool a little.
Using a potato masher or blender/food processor, mash / blend the soup to a required consistency.*
Add the mustard (optional) and season to taste with salt and pepper.
Garnish with parsley and serve.
Video
Notes
*If you prefer the soup to be “chunky” then miss out the masher / blender stage.
Nutrition
Calories:
156
kcal
|
Carbohydrates:
35.3
g
|
Protein:
4.1
g
|
Fat:
0.6
g
|
Saturated Fat:
0.1
g
|
Sodium:
97
mg
|
Fiber:
4.6
g
|
Sugar:
5.3
g
|
Vitamin A:
1900
IU
|
Vitamin C:
50.3
mg
|
Calcium:
90
mg
|
Iron:
3.2
mg