Potato and Leek Soup, with a twist! (v) Slimming World Friendly

My Girlfriend loves Potato and Leek soup and had been nagging me for weeks to make one for her, she also loves Brussels Sprouts so I decided to try doing something that combined both of these winter favorites into a warming soup. This recipe is fairly quick and simple, I have suggested leaving the potato skins on, and using either a mandolin or food processor to thinly slice if easier as this will help keep preparation time low.

This dish is suitable for Vegetarians and is Slimming world friendly and Sin Free.

Ingredients

2 Sticks of Celery
1 Medium Onion
1 Clove Garlic
4-5 Medium Potato's
12 Brussel Sprouts
1 Large Leak or 1/3 of a bag of Tesco Shredded Leek and Cabbage mix
1 Vegetable Stock Pot
2 Tesco Value Vegetable Stock Cubes
1/4 Cup Long Grain Rice
Mixed Herbs
Salt
Pepper
Frylight
Boiling Water

Method

Finely chop the Celery, Onion and Garlic, gently fry these in a saucepan with some Frylight and a little salt and pepper until soft and starting to lightly brown
Thinly slice the potato, either by hand or using a food processor or mandolin. There is no need to peel them if washed and clean but you can if you prefer.
Add the potato to the pan with the onion, garlic and celery and continue to fry.
Finely slice the sprouts again this can be done using the food processor or mandolin if easier.
Add the sprouts to the pan and fry for a further 5 mins.
If using a fresh leak, chop thinly and add to pan or add in the shredded cabbage and leak mix. (I personally prefer to use the mix as I think the cabbage helps to add a little flavor. Add a little more Salt and pepper and the mixed herbs and fry for a further couple of mins.
Boil a kettle of water.
Add the stock pot and stock cubes into the saucepan and stir in to the fried off veg, turn the heat on the hob down and add 1 1/2-2 Pints of boiling water, (Exact amount is adjustable depending on how thick you like your soup.)
Bring to the boil and once boiling add the 1/4 of the cup of rice. The rice will help give the soup a creamy, thick consistency, and is a healthier option than adding cream to the recipe. (Cream can be used if preferred but if on slimming world diet would need to be sinned.
Allow to simmer for 45-60 mins ideally.
This can then be served chunky or using a hand blender or food processor it can be blended into a lovely creamy smooth soup.

This dish can be served straight away or can be kept and reheated at a later point in the microwave or on the hob. This soup can also be frozen if required.

As always I hope you enjoy and please feel free to leave any comments or feedback on this or any of my other recipes.

Regards
ManAboutTheKitchen