Leek, Celery & Parsley Soup

Name: Leek, Celery & Parsley Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: European, British
Ingredients: 15g olive oil or butter; 1 large onion, finely chopped; 2 leeks, finely sliced; 2 celery sticks, finely chopped; 150g floury potato, diced; Small bunch of parsley, stems and leaves divided, chopped; 1 litre chicken, or vegetable stock; Sea salt; Pepper

3 steps

Prep:10minCook:30min

A good tasty soup is an ideal option when you're watching the calories, as it makes a warming, nourishing meal that feels satisfying but is low-cal. Adding a little potato means this is deliciously creamy, so you don't need to add any milk or cream. It's simple but full of flavour.

Updated at: Thu, 17 Aug 2023 05:34:57 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories182.3 kcal (9%)

Total Fat7 g (10%)

Carbs22.2 g (9%)

Sugars6.9 g (8%)

Protein8.2 g (16%)

Sodium551.6 mg (28%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

15golive oil

or butter

1onion

large, finely chopped

150gfloury potato

diced

parsley

stems and leaves divided, chopped

1 litrechicken stock

or vegetable

sea salt

pepper

Instructions

Step 1

Heat the olive oil or butter in a large saucepan. Add all the vegetables and sauté for several minutes until the onion, leeks, and celery start to look translucent, and the pieces of potato are becoming rough around the edges.

Step 2

Season well with salt and pepper and stir in the parsley stems. Pour in the stock and bring to the boil. Reduce the heat to a simmer and partially cover the pan. Leave to simmer for about 20 minutes until the vegetables are tender.

Step 3

Blitz the soup until smooth, using a stick or jug blender. Add the chopped parsley leaves and blitz again until the soup is evenly flecked with green. Serve piping hot.