Method :
1. Place the leeks, diced potato and celery in a thick-bottomed pan over a low heat and allow to sweat for 5 minutes.
2. Add the water and bouillon, bring to the boil, and simmer gently for 45 minutes.
3. Skim, add the parsley and serve.


Ingredients :  
IngredientWeightUnit
water3600ml
leeks (frozen, prepared)800g
potatoes (old, ready prepared)1000g
celery125g
parsley (fresh)15g
chicken bouillon (lower salt)50g
Nutrients  
Nutrient per 100 gmsAmountUnits
Energy26kcal
Fat0.4g
Saturated fatty acids0.1g
Carbohydrates5g
NME (non-milk extrinsic) sugars0g
Fibre/NSP (non-starch polysaccharides)0.8g
Protein1g
Iron0.4mg
Calcium9mg
Vitamin A (retinol equivalents)8µg
Folate20µg
Vitamin C4mg
Sodium147mg
Zinc0.1mg