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!)
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
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.