Potato, Leek & California Prune Soup
Prune It is a healthy eating campaign designed to educate consumers to understand the role that California Prunes can play in helping to help reduce the fat and sugar content across a wide range of recipes. When blended into a puree, prunes offer a useful fat replacer in cooking by adding fat-like (but fat-free) characteristics that also work to enhance the flavours in both sweet and savoury dishes. In addition, the naturally occurring sugars present in California Prunes can also be used to provide a natural replacement for some of the processed sugars that traditionally feature in sweet recipes. And because of their high fibre content and ability to add bulk to dishes, California Prunes also have a role to play in reducing portion size without compromising on filling power or taste.
Makes: 4Prep Time: 10 minutesCook Time: 20 minutes
- 2 tbsp rapeseed oil
- 1 medium onion, roughly chopped
- 3 large leeks, roughly chopped
- 3 large potatoes, peeled and diced
- 2 cloves of garlic, finely chopped
- 8 California Prunes
- 1 ltr vegtable stock
- 1 tbsp fresh parsley, finely chopped
- salt and pepper to taste.
- In a large saucepan, heat the oil over a medium heat, add the onions and soften for about 5 minutes.
- Stir in the leeks, potato and garlic. Increase the heat slightly and cook for 5 minutes.
- Add the California Prunes, and stir well.
- Add the stock, bring the soup to the boil and then reduce the heat and simmer for approximately 10 minutes, ensuring that all of the vegetables are soft.
- Blend the soup until smooth. Stir through the parsley and season with salt and pepper as necessary. Serve immediately.