Summer Soup

Clean the potato and cut into chunks Peel and chop the onion Rinse and slice the leeks chop the basil leaves 1 Combine the stock, potatoes and onions in a large saucepan. 2 Cook until the potatoes are tender (about 20 minutes) 3 Heat oil in a non-stick frying pan and saute leeks for 10 minutes until almost tender. 4 Add the basil and watercress and cook for a further 5 minutes. 5 Puree the soup in a blender 6 Add black pepper 7 Return to the pan and heat gently, then serve

Per Serving

137 calories 5.1g protein 24.9g carbohydrates

Carbohydrate breakdwon

6.9g sugars 2.7g fat (0.4g saturates) 0.2g sodium 6.4g dietary fibre

Your Summer Soup is ready. Buon appetito!