Summer Soup Recipe

+ Clean the potato and cut into chunks Peel and chop the onion Rinse and slice the leeks chop the basil leaves 1 Combine the stock, potatoes and onions in a large saucepan.

Cook until the potatoes are tender (about 20 minutes) 3 Heat oil in a non-stick frying pan and saute leeks for 10 minutes until almost tender.

Add the basil and watercress and cook for a further 5 minutes.

Puree the soup in a blender 6 Add black pepper 7 Return to the pan and heat gently, then serve Per Serving 137 calories 5.

protein 24.

carbohydrates Carbohydrate breakdwon 6.

sugars 2.

fat (0.

saturates) 0.

sodium 6.

dietary fibre