Cream of Carrot and Leek Soup

Ingredients

• Carrot2 medium (120 g)
• Leek1/2 cup (50 g)
• Skim Milk1/2 cup (120 ml)
• Cottage Cheese2 slice (60 g)
• Chicken Breast120 g
• Oregano1/2 tablespoon (2 g)

Instructions

1. 1

   Step 1

   Peel the carrot and cut into thin slices together with the leek.

2. 2

   Step 2

   Place the vegetables and chicken in a pot with a little water.

3. 3

   Step 3

   Boil over medium high heat until soft. This will take approximately 12 - 15 minutes.

4. 4

   Step 4

   Once cooked, remove the chicken, shred and set aside. Separately, blend the vegetables with the milk and cheese.

5. 5

   Step 5

   Place the mixture together with the chicken in the pot and bring to a boil.

6. 6

   Step 6

   Add salt and oregano to taste.

7. 7

   Step 7

   Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cream of Carrot and Leek Soup can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.