Directions:
- Melt the margarine in a saucepan and gently fry the onion until soft. Add the leeks and cook for another 5 minutes.
- Add the potatoes and stock, bring to the boil, then simmer, covered for about 20 minutes until the potatoes are tender. Add the peas and mint and simmer for another 5 minutes.
- Allow the soup to cool, then liquidize in a blender or food processor until very smooth. Return to a clean saucepan, reheat gently and season to taste with salt and pepper.
- Serve soup garnished with a swirl of soya cream, a mint sprig and croutons.
- To make the croutons, mix the mint and olive oil together and season. Brush the bread on both sides with the oil and bake in a preheated oven at 200C/400F for 10-15 minutes, until crisp. Remove the crusts and cut into cubes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 257.12 Kcal (1077 kJ) | ||
| Calories from fat | 118.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.2g | 20% | |
|---|---|---|---|
| Sodium | 445.48mg | 19% | |
| Potassium | 319.57mg | 7% | |
| Total Carbs | 28.85g | 10% | |
| Sugars | 11.2g | 45% | |
| Dietary Fiber | 5.44g | 22% | |
| Protein | 4.74g | 9% | |
| Vitamin C | 21.9mg | 36% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 28mg | 156% | |
| Calcium | 161.7mg | 16% | |
| Amount Per 100 g | |||
| Calories | 66.21 Kcal (277 kJ) | ||
| Calories from fat | 30.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.4g | 20% | |
|---|---|---|---|
| Sodium | 114.71mg | 19% | |
| Potassium | 82.29mg | 7% | |
| Total Carbs | 7.43g | 10% | |
| Sugars | 2.88g | 45% | |
| Dietary Fiber | 1.4g | 22% | |
| Protein | 1.22g | 9% | |
| Vitamin C | 5.6mg | 36% | |
| Vitamin A | 0.2mg | 20% | |
| Iron | 7.2mg | 156% | |
| Calcium | 41.6mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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