Recipes

Ingredients

•                                                                                                              1 tbsp olive oil

• 1 brown onion, diced

• 2 celery stalks, diced

• 1 leek, diced

• 1 potato, peeled and diced

• 300g fresh tomatoes, diced

• 1 clove of garlic, crushed

• 1 small fennel bulb, chopped

• 1 litre of vegetable stock

• Salt and ground pepper to taste

• Vaalia Low Fat Natural Yoghurt and fresh basil to serve

• Crusty bread to serve

Directions

1. Heat a heavy-based saucepan over medium heat.  Add olive oil to the pan and add the onion, celery and leek.  Cook for 5 minutes, stirring often. 
2. Add the potato, tomatoes, fennel and garlic and cook for a further 3 minutes.  Season and add enough stock to cover the vegetables.  Bring to the boil.  Reduce heat and simmer for approx. 15 minutes or until the potato is cooked.
3. Remove from heat.  Puree the soup with a hand blender.  To serve, bring soup back to the boil, add seasoning to taste, and add Vaalia Low Fat Natural Yoghurt and some fresh basil leaves.
4. Serve soup with crusty bread.

*The activity of the three active cultures is depleted by cooking and heating