Celery and Leek Soup (80 calories)
Print recipe
| Serves | 3 |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Allergy | Milk |
| Dietary | Vegetarian |
| Meal type | Lunch, Main Dish, Snack, Soup, Starter |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Hot |
| Occasion | Casual Party |
| Region | British |
| By author | Karen S Burns-Booth |
A tasty low-calorie soup that is packed with flavour - perfect for anyone following the 5:2 diet or Weight Watchers and only 80 calories per serving.
Ingredients
- 175g celery, trimmed, cleaned and sliced (30 calories)
- 175g leeks, trimmed, cleaned and sliced (100 calories)
- 1 clove garlic, peeled and finely diced (5 calories)
- 1 tablespoon light soy sauce (8 calories)
- 300mls vegetable stock (42 calories using 1 tablespoon Marigold Swiss Vegetable Bouillon Powder)
- 1/2 teaspoon celery seeds (2 calories)
- 150mls skimmed milk (55 calories)
Note
A tasty low-calorie soup that is packed with flavour - perfect for anyone following the 5:2 diet or Weight Watchers and only 80 calories per serving.
Directions
| Step 1 | Put the celery, leeks and garlic into a large saucepan that has a lid and add the soy sauce, celery seeds and vegetable stock. Put the lid on and then bring to the boil before simmering for 20 minutes, or until the vegetables are soft and cooked. |
| Step 2 | Add the milk and then blend the soup until smooth. |
| Step 3 | Reheat the soup being careful not to boil it as the milk with curdle and then serve it in warmed soup bowls with a few chopped celery leaves as a garnish. |
| Step 4 | Makes 3 servings and each serving is 80 calories. |
