Save to your scrapbook
Creamy vegetable casserole
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
500g small Charlotte potatoes, halved
1 tbsp oil
2 leeks, cut into 2cm pieces
2 courgettes, thickly sliced
600g carton New Covent Garden Maris Piper Potato & Leek Soup
100ml semi-skimmed milk
400g can cannellini beans, drained and rinsed
25g pack parsley, chopped
1. Cook the potatoes in boiling water for 10 minutes, then drain.
2. Meanwhile, heat the oil in a large frying pan and fry the leeks and courgettes for 3-4 minutes. Add the soup, milk, cooked potatoes and beans, and bring to the boil. Cover and simmer for 10 minutes, stirring occasionally.
3. Stir in the chopped parsley and season to taste.
Typical values per serving:
2 of your 5 a day per serving/low in fat
This recipe was first published in January 2015.