LeekSoupCheeseToasts

Leek soup and cheese toasts

A chunky home made soup is really satisfying.  Treat yourself to  a few mini cheese toasts to bulk it up. (Don’t eat too many though!)

 

SERVES 4

PREP 10 MINS  COOK  30 MINS

 

2tbsp olive oil

500g leeks, sliced

400g carrots, sliced (no need to peel)

1 onion, chopped

1 garlic clove, crushed

1 stick rosemary

1.5 litres vegetable stock

Dash Worcestershire sauce

1 small French stick, sliced

3tbsp pickle

150g low fat cheddar, grated

 

1 Heat oil in a large pan, add leeks, carrots and cook gently for 10 mins.

2 Add garlic, a few rosemary sprigs, hot stock and Worcestershire sauce. Simmer for 20 mins until vegetables tender.

3 Meanwhile, grill one side of French bread slices, turn, spread with pickle. Top with grated cheese and grlll for 5 mins until melted.

Per serving: 200 cals, 6.5g fat (0.5g saturated), 4.5g carbs

 

Did you know?  Leeks are high in vitamin A, C and K. This keeps your skin and bones and immune system healthy.