Preparation

1.Clean the leeks and cut them into slices.

Do not hesitate to add a few green and tender stems to get a taste of the leek and not of the vegetable broth.

2.Clean the potatoes
Peel them and cut them into pieces.

3.Cut the onion into 4 pieces.

4.Put your vegetables in a saucepan
And cover them with cold water.

5.Bring to the boil

Cover and cook for 25 minutes.

6.Remove from the heat, leave to rest for 5 minutes before blending, and add salt and pepper to taste.
If your soup is too thick, don’t hesitate to add a little water.

7.Shake your 0% yoghurt well
Add it to your preparation while stirring carefully. Simmer for another 5 minutes on low heat.

8.To finish preparing your soup
Coarsely chop a few sprigs of seasonal herbs (parsley or mint for example) to decorate the surface of your plates just before serving.

9.Preparing toasted garlic bread
A nice garlic bread can be a perfect accompaniment to your leek soup. To save time, choose a convenient time during the cooking of the first menu to prepare this addition. Preheat your oven to 150°C, in a bowl mix all the ingredients except the Swiss cheese. Spread this mixture evenly over the bread slices, then place the bread slices on a rack and toast until lightly browned. Remove from the oven and add a layer of plain petit suisse to each slice of bread just before serving with your leek soup. Enjoy your meal!
Our menu prepared in this way is suitable for any season. It consists of a light soup, accompanied by toasted garlic bread. The preparation is quick and easy, the chosen ingredients are low in calories and fat compared to a normal meal, but very filling. The contents are low in sugar but high in natural fibre.

The fat content is reduced to a minimum by using light butter, 0% natural yoghurt and natural cottage cheese, so that the meal remains light and can be used for a slimming diet.