Easy Leek, Potato & Mushroom Soup

PREP 10 MIN COOK  45 MIN

INGREDIENTS based on 4 servings

1 tsp olive oil 

2 leeks white part only, sliced in half rounds

200g mushrooms sliced

3 garlic cloves minced

3 sprigs of fresh thyme leaves stripped, or 1 1/2 tsp dried thyme, plus extra to serve

400g potatoes cut into chunks

4 cups (1L) vegetable stock 

2 dried bay leaves 

salt & pepper, to taste

200g sourdough baguette (or gluten free) thinly sliced

1⁄2 cup (60g) parmesan 

METHOD

Heat oil in a large stock pot over medium-low heat. Sauté leeks and mushrooms for 5-6 minutes or until leeks have softened and mushrooms are beginning to brown.

Add garlic and most of the thyme, reserving some to serve, and sauté another 1-2 minutes.

Stir through potatoes and continue to sauté another 4-5 minutes.

Add stock and bay leaf and bring to the boil. Reduce to a simmer, cover and cook for 30-35 minutes, or until potatoes are tender. Adjust seasoning.

NUTRITION

Energy (kJ) 1420 kJ / 340 cals

Protein 20.5 g

Fat 11.6 g

Sat. Fat 5 g

Carbs 43.8 g

Sugar 11 g

Fibre 8.5 g