|Energy (Kcal) 159||8%|
|Saturated Fat 0.5g||2.5%|
|Total Sugars 7.8g||8.7%|
Heat the oil in a saucepan then fry the leeks, celery and onion over a gentle heat for 5 minutes. Add the diced potatoes and thyme then fry for a further 5 minutes.
Stir in the stock and bring to a gentle simmer.
Cover and cook for 30 minutes until the vegetables are soft then blend until smooth. Loosen with a little more stock if too thick. Season with salt and pepper.
Serve in warm bowls with a sprinkling of chopped parsley.
1 tbsp olive oil
2 large Smooth potatoes such as Desiree, peeled and diced
1 large onion, sliced
4 medium leeks, washed and sliced
3 stalks of celery, diced
1 tbsp thyme leaves
1 litre vegetable stock
1 tbsp parsley, chopped
A great way to use up any leftover vegetables from Christmas dinner, but remember - this recipe is for life, not just for Christmas!
Take your spuds and place them right into the heart of this Mediterranean-influenced dish. The potatoes are deliciously infused with flavours of dill, fresh salad leaves and pomegranate - delicious!
Low sat fat
Looking for an easy Spanish tortilla recipe? Perfect for a healthy lunch to take into work or with a salad at dinner.
“This is the good King Edward’s twist on the Greek filo pastry pie Spanakopita. I love a playful recipe, my pie is nestled into the potato and I serve it in a pie dish but there is no pastry in sight. Bags of spinach vary greatly in size so any that you have leftover you could serve as a side salad or wilt with some garlic to serve with the pies.”
This campaign was originally produced in the framework of a programme co-financed by the European Union