Here’s a deliciously creamy soup, based on leeks, peas and lettuce, that can be made quickly and easily and is wonderful eaten either hot or cold. It’s ideal for the early Full Fluids stage of eating. The fat is kept low by using quark instead of cream (quark is a virtally fat-free soft cheese). You’ll find it in the cheese section of the supermarket.
MINTED LEEK AND PEA SOUP
575g/11/4 lb medium leeks, trimmed and finely chopped
2 Little Gem lettuce hearts, roughly chopped
20 mint leaves, roughly chopped
1 tbsp low-fat spread
1 tsp mild olive oil
1 litre/41/4 cups vegetable stock/bouillon
225g/1/2 lb frozen peas
salt and freshly ground black pepper
225g/1/2 lb Quark or virtually fat-free soft cheese
mint sprigs and leek twists to garnish (optional)
1. Put the leeks, lettuce, mint, spread or butter and oil in a large pan. Cook over a gentle heat until the vegetables are softened.
2. Add the stock/bouillon and bring to a gentle simmer for 5 minutes. Add the peas and salt and pepper to taste. Cook for a further 5 minutes.
3. Transfer to a blender with the Quark and puree until smooth. Return to the pan and heat gently to just warm through. DO NOT ALLOW TO BOIL.
4. Serve warm or cold garnished with mint and leeks if liked.
WLS PORTION: 1/4-1/2
V Suitable for Vegetarians
CALORIES PER PORTION: 142
Image courtesy of British Leeks