HERB-ELICIOUS
POTATO & LEEK SOUP

ABSO-LEEKY FABULOUS… DIG IN!
Leeks have been cultivated since Egyptian times and most likely were a staple diet of those who built the pyramids. The Greeks prescribed them as a cure for nosebleeds and the Romans considered them so superior that Emperor Nero was nicknamed The Leek-Eater! Our Welsh neighbours claim that girls who sleep with a leek under their pillow will see their future husbands in their dreams…we wouldn’t recommend sleeping with our soup though!

Cooking Instructions:
Microwave:
Remove lid and place loosely on the top of the tub. Heat at 700W for 2 minutes. Remove and stir. Put back in for a further 2 minutes. Leave to stand for 1 minute.
Cooker:
Pour into a pan, over a medium heat bring to the boil stirring occasionally.

Ingredients:
Water, Potatoes (26%), Onions (11%), Cream (milk), Leeks (5%), Celery (2%), Butter (milk), Salt, Vegetable Stock [Salt, Yeast extract, Rice Flour, Vegetables (onions, celery, carrots), Sunflower Oil, Turmeric, Parsley], Fresh Parsley, Black Pepper

Serving Suggestion:
PRETEND YOU’RE DINING OUT:
Frizzled Leeks:
- 2 large leeks, 2 cups of oil. Cut the leeks thinly, rinse well, drain and dry.
- Heat oil and cook leeks for 10-15 seconds until golden & crunchy.
- Season with sea salt to taste.

Allergy Advice
- For allergens see ingredients in bold.
- MAY CONTAIN NUTS
Nutrition
per 100g
- Energy kJ 288
- Energy Kcal 67
- Fat 4.0
- Of which saturates 2.6
- Carbohydrate 7.0
- Of which sugars 1.1
- Fibre 0.8
- Protein 1.0
- Salt 0.49