Potato: 150g (1 medium, diced), Leek: 100g (1 small, sliced), Carrot: 50g (1 small, diced), Celery: 30g (1 stalk, diced), Garlic: 3g (1 clove, minced), Vegetable broth: 240ml (1 cup), Milk (low-fat): 60ml (1/4 cup), Olive oil: 5ml (1 tsp), Fresh thyme: 2g (1/2 tsp, chopped), Bay leaf: 1, Fresh parsley: 5g (1 tbsp, chopped), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Heat 5ml olive oil in a pot over medium heat. 2. Add 100g sliced leek, 50g diced carrot, and 30g diced celery. Cook until softened, about 5 minutes. 3. Add 3g minced garlic and cook for 30 seconds. 4. Add 150g diced potato, 240ml vegetable broth, 2g chopped thyme, 1 bay leaf, 1g salt, and 1g black pepper. 5. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, or until potatoes are very tender. 6. Remove the bay leaf. 7. Using an immersion blender, blend the soup until smooth (or transfer to a blender in batches). 8. Stir in 60ml milk and heat through. 9. Garnish with 5g chopped parsley before serving.
