Leek and Potato Soup Recipe

Bahan-bahan

Ingredients

2 large leeks (sliced)

2 gloves garlic (minced)

1 stalk celery (chopped)

1 large potato (chopped)

1 tin Butterbeans (drained)

1 cup Red lentils (190g) (rinsed)

Chicken or vegetable stock

1 tbs olive oil

Lots of black pepper and add salt to your taste

Thyme

For serving

1 tbs Fat Free Greek Yogurt

Arahan

Sauté leeks and garlic in 1 tbs oil. Add in the celery and cook gently for another minute.

Add in the the other ingredients.

Cover with stock.

Bring to the boil and simmer until soft (about 30 mins).

Blitz (nice to leave a few lumps).

Top with 1 tbs Greek Yogurt and seeds.