Serves 4
\n\n
\n\nINGREDIENTS
\n\n1 Tbsp. olive oil
\n\n1 leek, white part only, sliced
\n\n3 cloves garlic, crushed
\n\n1 1/2 tsp Massel's salt reduced vegetable stock powder
\n\n5 cups boiling water
\n\n2 Carisma potatoes, peeled and chopped
\n\n2 small heads broccoli, chopped
\n\n3/4 cup frozen peas
\n\n3/4 cup parsley
\n\nBlack pepper
\n\n4 Tbsp. reduced fat Greek yoghurt, to serve
\n\nExtra chopped parsley, to serve
\n\n\n\n
METHOD
\n\nIn a large pot, heat oil, add the leek and cook for 4 minutes, until softened. Add the garlic and cook a further minute.
\n\tAdd water, stock powder and potatoes, simmer for 10 minutes. Add the broccoli and cook a further 5 minutes. Add the peas and cook 2-3 minutes until cooked through and warm. Turn off the heat and stir in parsley.
\n\tAllow to cool slightly, then blend until almost smooth. Return to the pan and reheat.
\n\tServe with a tablespoon on Greek yoghurt, chopped parsley and cracked black pepper.
\n\t
\n\nPER SERVE: 793kJ, protein 11g, total fat 6.4g (sat. fat 1.4g), carbs 17g, fibre 9g, sodium 593mg, low GI
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