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Main course · Mexican

Caldo de Papa y Poro (Mexican Potato and Leek Soup, Vegan)

35 min Serves 4 ~107 kcal/serving ~£4.50 (£1.13/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

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Ingredients

  • 400 g potatoes
  • 300 g leeks, sliced
  • 2 garlic cloves
  • 800 ml vegetable stock
  • 15 g fresh coriander

Nutrition (per serving)

Calories
107 kcal
Protein
4 g
Carbohydrate
19 g
of which sugars
3.1 g
Fat
0.7 g
of which saturates
0.1 g
Fibre
4 g
Salt
1.52 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Fry the leeks and garlic cloves in a large pan for 6 minutes until softened.

  2. 2

    Add the potatoes and vegetable stock, then cover and simmer for 20 minutes until the potatoes are tender.

  3. 3

    Blend until smooth.

  4. 4

    Scatter with fresh coriander before serving.

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