Wednesday, 14 August 2013


Now...for something a little different!

I was looking in the fridge, to see what I could do with all the vegetables I had leftover. Then, I came across what appeared to be a really easy soup called vichyssoise. It's like a very creamy, smooth leek and potato soup! Originally it's served it cold, but due to the impatient-cook-syndrome, I've had it both lukewarm and cold now, the first one definitely being my favourite!
I swapped fat free Greek yogurt for quark, and used light butter instead of oil for just a bit more of a homely flavour. It's delicious, and ready in about half an hour!

(Serves 2 as a main, about 265 calories each)

20g (1 tbsp) flora light (original recipe used oil)
1/2 celery stalk, finely chopped
200g leeks, chopped
1 small onion, finely chopped
200g potatoes, peeled and cut into chunks
400ml vegetable stock
250g Quark (fat free cream cheese)
Squeeze of lemon juice
Sea salt
Chives (optional)

- Start by heating the butter in a medium/large pan, add the celery, leeks and onion and stir for a few minutes. Then add the potatoes for a further few minutes, before pouring in the stock. Cover and simmer for about 20 minutes, until the vegetables are tender.

- Take the pan off the heat, mix the vegetables smooth with a stick blender or in a processor, and either:
A) Start mixing the quark in, if serving lukewarm or
B) Leave the mix to cool, before adding the quark.

- Before serving, stir in a little sea salt and a good squeeze of lemon juice. Top each bowl with a little bit of chive, and enjoy!

Original source:
Friske Vegetariske Oppskrifter basert p[ Salgsuksessen "Frisk av Mat", p. 192

- Jules

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