Per serving: 1 fat, 2 CC, 1/2 Protein
10ml olive oil
50g leeks, chopped,
400g potato, cut into cubes
40g biltong powder
Salt and pepper
Fry leeks in olive oil until soft. Add potato cubes, seasoning and 750ml water. Simmer until potato is soft. Liquidise soup, stir in biltong powder and simmer for 5 minutes. Serve with a bit of coarse black pepper and thyme.
Vegetarian option: replace biltong with feta