|Celery stalk||1 , chopped|
|Potato||1 Large, peeled and sliced|
|Carrot||1 , grated|
|Chicken stock||1 1⁄4 Cup (20 tbs)|
|Hard cider||2⁄3 Cup (10.67 tbs)|
Slice the leek into 1 cm/1/2 inch pieces.
Melt the butter in a pan and add the leek.
Cover and saute gently for 1 minute.
Add the celery and potato and continue to saute gently for 5 minutes.
Add the carrot, stock, cider and salt and pepper to taste.
Bring to the boil, cover and simmer for 40 minutes until all the vegetables are tender.
Check the seasoning and serve hot with grated cheese and wholewheat bread.
Cooking time: 45 minutes Variation: Any vegetables in season can be added to the soup: e.g. cauliflower, swede (rutabaga), onions, green beans, courgettes (zucchini).
Calories 406 Calories from Fat 129
% Daily Value*
Total Fat 15 g22.5%
Saturated Fat 8.3 g41.5%
Trans Fat 0 g
Cholesterol 36.8 mg12.3%
Sodium 488.3 mg20.3%
Total Carbohydrates 59 g19.7%
Dietary Fiber 7 g28%
Sugars 10.8 g
Protein 9 g18.9%
Vitamin A 158% Vitamin C 81.6%
Calcium 12.7% Iron 25.3%
*Based on a 2000 Calorie diet