Leek and orange soup
A very simple soup to make the most of two winter products you don’t usually pair, perhaps wrongly. The leek is probably the vegetable you see most all year round. As it’s very economical, it’s good to be able to vary how you present it so you don’t tire of it and can enjoy its benefits.
Seasons & months
Preparation
-
Step 1
Bring a litre of chicken stock to the boil with the peeled potato cut into big chunks.
Clean the leeks and cut them into small pieces.
Add them to the pan and carry on cooking for 15 to 20 minutes.
Squeeze the orange and pour its juice into the soup.
Blitz and serve.
Nutritional values
per serving
Recipe for 1 person
Calories
85
kcal
Protein
5,3
grams
Carbohydrates
14,7
grams
Fat
1,1
grams
Fibre
8,5
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
