Slow cooked leek & potato soup
Recipe by MyNutriCounter
1 onion
2 leeks
130g/4.5oz broccoli
375g/13oz sweet potato
3 garlic cloves
1l/35fl oz vegetable broth
4 tsp. natural yoghurt
4 tsp. nutritional yeast
20g/0.5oz hazelnuts
Prep. Time → 5 min
Cook Time → 360 min
1. Peel and crush the garlic, then chop the rest of the vegetables (We leave the skin on our sweet potatoes as it's full of nutrition, but you can peel them if you prefer).
Place all the ingredients (except for the hazelnuts, nutritional yeast and yoghurt) into your slow cooker, then cook on a low heat for 6-8 hours.
Blend and then serve with the hazelnuts, nutritional yeast and yoghurt on top.
starters, gluten-free, lunch, recipes, starters, vegetarian September 21, 2017 03:32
Author mynutricounter.com/recipe-...
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