Читать книгу South African cookbook for allergies and food intolerance - Hilda Lategan - Страница 22

MAKES 1,25 LITRES

Free of:	W	G	Ma	E	Mi	L	So	C+P
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Nutritional analysis per portion (± 250 ml):
793 kJ	34,1 g CHO	5,5 g protein	1,9 g fat
0,5 g MUFA	0,2 g PUFA	1,2 g SF	3,0 g fibre

500 g potatoes, peeled and quartered

2 celery stalks with leaves, rinsed and chopped (± 25 g)

1 small onion, peeled and chopped (50 g)

500 ml boiling water

5 ml salt

415 g can KOO Cream Style Sweetcorn

375 ml low-fat milk

chopped parsley, to taste

1.Place the potatoes, celery, onion, boiling water and salt in a saucepan. Bring to the boil, reduce the temperature and simmer with a lid for 15-20 minutes, or until the potatoes are tender and cooked.

2.Mash the potatoes, stir in the sweetcorn and milk and bring the soup to the boil. Stir and boil for 2 minutes.

3.Stir the chopped parsley into the soup and serve piping hot.

Will it keep?

This soup can be refrigerated for up to 24 hours. Freezing is not recommended.

MENU IDEA•Potato and sweetcorn soup•Bread or crackers of your choice•Grated cheese or biltong, according to tolerance and choice

SUGGESTIONS AND VARIATIONS•Replace the milk with low-fat soya milk, then the dish will be milk and lactose free but not soya free.•Replace the milk with reduced-fat coconut milk, then the dish will be milk and lactose free.