Ingredients
- ♡ 1 Tbls Extra Virgin Olive oil
- ♡ 1 Leek (white part only) – washed and finely sliced
- ♡ 3 Cups Vegetable Stock
- ♡ 1 Large Tomato
- ♡ 1 Carrot – sliced
- ♡ 1 Celery stick – sliced
- ♡ 1 Large potato - Diced
- ♡ 1 Tbls Parsly – finely chopped
- ♡ To serve: Fresh crusty multigrain bread
Instructions
- ♥ Heat oil in a sauce pan and fry leek until softened.
- ♥ Add stock and tomato and gently boil until the skin comes away from the tomato. Remove the tomato from the pot and on a plate remove the skin. Chop up the rest of the tomato and put it back in to pot.
- ♥ Add carrot, celery and potato and simmer until vegetables are soft.
- ♥ Stir through parsley and serve with crusty multigrain bread.
- ♥ Enjoy!
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