Creamy leek and spinach soup
A bowl of thick and creamy soup is great fill-me-up food when your next meal is still a few hours away.
Reduced fat oil spread
1 whole, thinly sliced
2 clove(s), crushed
2 large, (270g each)
3 cup(s), (750ml)
1 bunch(es), coarsely chopped (600g)
Reduced-fat evaporated milk
1 cup(s), (light)
- Heat spread in a large saucepan over medium heat. Add leek and garlic and cook, stirring, for 3–5 minutes or until the leek is softened.
- Add potatoes, stock and 1½ cups (375ml) water. Bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes or until potato is tender. Cool for 10 minutes. Add spinach. Cool for 5 minutes.
- Using a stick blender or food processor, puree soup until smooth. Return soup to low heat and add milk. Stir for 2–3 minutes or until heated through. Season with salt and freshly ground black pepper. Serve.