Hi All,
I heart leek and potato soup and had been looking for a recipe that would keep the points low as a lot of people add milk to the mixture. I found one on Jamie Olivers website and yesterday I made a batch of it and well..... it is yummy! I have worked out that the whole lot is 10pp but I can get 8 servings out of it so it comes to 1.25pp per portion. I know that WW round points up and down so this would be clasified as 1pp per portion for a good size bowls worth. I had it with a medium brown roll which was 3pp so my lunch came to 4pp and was filling. I dont do small portions, I like my grub but I was so satisfied I didnt want my penguin bar!
Here is the receipe:
2 carrots
2 sticks of celery
1 onion
400g leeks
2 cloves of garlic
400g potatoes
2 chicken or vegetable stock cubes
sea salt and freshly ground black pepper
Fry Light
Peel and roughly chop the carrots along with the onions, garlic, celery and leeks. Cook with a few squirts of fry light in a pan with the lid askew for about 10-15 minutes until the veg has softened.
Dissolve the stock cubes in 1.5 litres of boiling water.
Peel the potatoes and cut into small chunks.
When the mixture has softened add the potatoes and the stock and season well.
Cook for 15 minutes and when done blend with a blender/hand blender...... nom nom nom!
Just thought it was worth a share!
I heart leek and potato soup and had been looking for a recipe that would keep the points low as a lot of people add milk to the mixture. I found one on Jamie Olivers website and yesterday I made a batch of it and well..... it is yummy! I have worked out that the whole lot is 10pp but I can get 8 servings out of it so it comes to 1.25pp per portion. I know that WW round points up and down so this would be clasified as 1pp per portion for a good size bowls worth. I had it with a medium brown roll which was 3pp so my lunch came to 4pp and was filling. I dont do small portions, I like my grub but I was so satisfied I didnt want my penguin bar!
Here is the receipe:
2 carrots
2 sticks of celery
1 onion
400g leeks
2 cloves of garlic
400g potatoes
2 chicken or vegetable stock cubes
sea salt and freshly ground black pepper
Fry Light
Peel and roughly chop the carrots along with the onions, garlic, celery and leeks. Cook with a few squirts of fry light in a pan with the lid askew for about 10-15 minutes until the veg has softened.
Dissolve the stock cubes in 1.5 litres of boiling water.
Peel the potatoes and cut into small chunks.
When the mixture has softened add the potatoes and the stock and season well.
Cook for 15 minutes and when done blend with a blender/hand blender...... nom nom nom!
Just thought it was worth a share!
