A healthy spin on a classic soup, it is high in protein which means its filling for those autumn evenings.
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Leeks are mainly made up of water which can help keep us hydrated but also useful in weight management, as they can help fill us up whilst being low in calories.
Leeks are good sources for vitamin K, manganese, and antioxidants. Vitamin K is used to hep promote wound healing in the body with leeks providing about 30% of our daily intake. They also have around 10% of our daily manganese intake which helps the body make important chemical reactions.
Antioxidants are important nutrients that help protect the body from oxidative stress that can cause damage to cells.
Makes 4 servings
Preparation time: 5 minutes
Cooking time: 30 minutes
- 8 turkey bacon rashers
- 2 tbsp olive oil
- 1 onion, chopped
- 400g leek, well washed and sliced
- 400g potatoes, peeled and diced
- 1L hot reduced salt vegetable stock
- 100ml skimmed milk
- 2 tbsp chives
- ½ tsp dried thyme
Add one tablespoon of olive oil to a pan and fry the onion and four bacon rashers over a medium heat until the onions have softened.
Add in the leeks, diced potatoes, milk, thyme and vegetable stock and bring to the boil.
Then reduce the heat and simmer for 15-20 minutes or until the potatoes are tender.
Whilst simmering grill the remaining 4 rashers of bacon until crispy.
With a handheld blender, blend the soup until smooth.
Healthy swaps/top tips
Swap out the milk and bacon for plant-based milk and bacon to make it vegan. Do ensure you use a vegan stock cube as well.
Add in other spices if you want to give it some extra flavour such as cayenne or saffron.
If you don’t have a handheld blender, you can use a normal blender, you may have to ladle in the soup and blend a couple of times to blend it all.