Ingredients (for 4 servings)
2 good size leeks (3 for thinner ones)
3 medium size potatoes (type russet or yukon gold)
4 cups of chicken broth (homemade chicken broth, store bought chicken broth, 4 cups of water with 1 tsp of chicken base, or 4 cups of water with 1 bouillon cube)
2-4 cups of water
Salt & pepper to taste
If you like the taste of Coriander, and many people do, chances are you’ll love the taste of this Carrot and Coriander soup.
This soup is wonderful served with a piece of toasted whole grain ciabatta bread.
This recipe is low fat, low sugar, low sodium and gluten free.
Energy per 100g:
142kJ – 33Cal
Fat per 100g:1.2g
•17 ripe tomatoes, chopped • cup of fresh basil leaves • 3 tbsp of vinegar • 2 tsp of garlic salt • 3 cups of vegetable stock • ¼ cup of olive oil
In a blender, combine tomatoes, basil, vinegar and garlic salt. Puree until smooth. Transfer to a serving dish and stir in stock and olive oil. Chill in refrigerator until cold. Serves 6