A low-fat but creamy-tasting, filling soup, ideal for cold winter days.
Per serve: 1g fat, 4g dietary fibre, 940 Kj (225 calories)
1 litre chicken stock
800g potatoes, peeled and cut into large chunks
1 medium leek (white part only), washed and sliced
3 bay leaves + some mint sprigs
3/4 cup skim milk powder
1 tablespoon chopped dill or parsley
1. Place the stock, potatoes, leek, bay leaves and mint in a large saucepan. Bring to the boil, cover and simmer for 15-20 minutes, or until the potatoes are tender. Remove the bay leaves and mint.
2. Puree the soup in batches in a blender, adding the skim milk powder and nutmeg. Return to a saucepan and reheat gently, stirring constantly.
3. Serve in deep bowls garnished with the dill or parsley.
From: Rosemary Stanton's Great Food for Men.
Winter 2005 edition Your Health Newsletter