Nutritional value per serving:
Chop onions, carrots and leeks and fry on a medium heat until soft. In a separate pan cook potatos until soft. Place all vegetables in a big pot and add a glass of stock, simmer for a few minutes, then blend everything until smooth and creamy. Add the rest of stock, bay leaf, allspice, stir, season with some salt, pepper and sweet paprika. If the soup is too dense, add more stock. Serve with fresh flat-leaf parsley.
Onion is a great source of vitamins and minerals, especially vit. A, B1, B2, C, potassium and sulfur. It’s also known for its cardioprotective properties. It is a natural antibiotic and plays its role in cancer prevention.
GF – make sure the ingredient doesn’t contain traces of gluten!