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I've just had....

#1
Ive just had homemade potato leek and brocolli soup. It was surprisingly really nice, even thought my son thought it looked disgusting and couldn't be swayed from heinz tomoto soup lol. Feel really full now, so may even forgo a piece of fruit at the minute.
 
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pizzle84

I will do this!!!
#2
iv kind of had the same thing. I made a lovely butternut squash and sweet potato soup and my little be looked at it and said it looked disgusting!! oh well more for me lol
 
#5
I did tomato and basil with rice for my lunch. It was a bit of an experiment, but turned out well. (Perhaps less chilli next time).
 
#6
Hi, I'm a bit rubbish at cooking and didn't really follow a recipe. I just sautaed a couple of small onions, then chucked the leeks in (2 as thats what was in the fridge), I then added some chicken stock I'd made the day before and tipped in the last of the potatoes I had and hald a packet of frozen brocolli that had been in the freezer for a while, then just left it simmering for ages and addedd a bit more stock when I thought it needed some. I did use a fair bit of pepper to season it a bit, but it was quite nice. I'm sure slimming world have a recipe for leek and potato though, I'll go and have a look for it.
 
#7
This is the one from the slimming world website, which to be fair, is probably nicer.

information

Serves: 4
Prep time: 15 minutes
Cook time: 45-50 minutes
Syns per serving:
0.5
2.5
0.5


ingredients

1 large onion, chopped
1-2 garlic cloves, crushed (optional)
1136ml/2 pints chicken stock made with Bovril
3 leeks, finely chopped
170g/6oz potatoes, peeled and diced
salt and pepper to taste
142ml/7floz skimmed milk
pinch of grated nutmeg
tsp chives, snipped


method

1. Put the onion, garlic (if using), leeks and ½ pint of chicken stock in a large heavy-based saucepan. Cover the pan and bring to the boil.
2. Continue boiling for 5-10 minutes, then uncover the pan, reduce the heat and simmer gently for about 20-30 minutes, until the onion is tender, golden and syrupy.
3. Add the potaoes to the cooked onion and leeks in the pan together with the remaining 1½ pints of hot chicken stock. Season to taste and simmer for 20 minutes.
4. Puree the soup in a blender or food processor and then return to the pan and stir in the skimmed milk and a grated nutmeg.
5. Reheat the soup gently and add a tsp of snipped chives. Alternatively, you can chill the soup and serve it ice-cold in the summer in the manner of vichyssoise.
 


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