Ingredients
- 1 Onion, diced
- 2 Tablespoons oil
- 2 Leeks, chopped
- 3 Potatoes, peeled and chopped
- Small bunch of fresh thyme, tied with string·
- 1 litre Vegetable Stock
- 1 Teaspoon Blue Spirulina
- Salt & Pepper, to taste
- Cream and mixed seeds (e.g., pumpkin, sunflower) to serve
Nutritional information
Calories : 345kcal
Total fat : 25g
Saturated fat : 8g
Sodium micrograms : 0
Total carbs : 42g
Dietary fibre : 4g
Protein : 7g
Sugar : 6g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Method
-
1
In a large pot, heat the oil over medium-high heat. Add the diced onions and cook for about 5 minutes, until softened.
-
2
Add the chopped potatoes, leeks, thyme, and vegetable stock. Bring to a simmer and cook for 15-20 minutes, or until the potatoes are soft.
-
3
Remove and discard the thyme. Season the soup with salt and pepper to taste.
-
4
Carefully transfer the soup to a blender jug and blend until super smooth. If the soup is too thick, add a bit more stock to reach your desired consistency.
-
5
Add the blue spirulina and blend again for 10 seconds until evenly mixed.
-
6
Pour the soup into bowls, drizzle with cream, and sprinkle with mixed seeds. Serve warm.
Nutritional information
Calories : 345kcal
Total fat : 25g
Saturated fat : 8g
Sodium micrograms : 0
Total carbs : 42g
Dietary fibre : 4g
Protein : 7g
Sugar : 6g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
