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Like the other soups I've posted, this is great served with a slice or two of Weight Watchers whole meal bread and a little low fat butter, or 2 slices of wheaten bread such as Mc Cambridges. A couple of Ryvita crisp bread also go very well as an alternative.
The following recipe makes two portions.
Ingredients
• 5g / 1 teaspoon of low fat butter spread
• 100g carrots. Washed, topped, tailed and roughly sliced
• 100g celery. Washed, topped, tailed and roughly sliced
• 100g onion. Peeled and chopped
• 200g Potatoes. Washed and roughly sliced
• 2 pints of chicken or vegetable stock
• 1 teaspoon of thyme. Fresh or dried
• 2 teaspoons of parsley. Fresh or dried
• ½ pint low fat milk
• A good twist of black pepper and a little salt if needed.
Method
- Heat a pot over a medium to hot heat and add the butter spread. When it's bubbling, add the carrots, celery, leek and onion. Fry for 5-10 minutes until softened, but not coloured.
- Then, add the chicken stock, potatoes and herbs and stir to combine. Bring the mixture to the boil, then reduce the heat and let it simmer for 25-30 minutes.
- Remove from the heat and blitz the mixture with a hand blender.
- Add the milk and stir to combine. Add the black pepper and taste to check the seasoning and add salt if needed.
- Transfer the soup to bowls and serve.
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