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Vichyssoise with kiwifruit

Here’s our take on the classic French recipe for a chilled leek and potato soup that’s rich, creamy, flavoursome and has an exotic twist thanks to the sweet and juicy zing of Zespri SunGold kiwifruit.

 

Recipe rich in fibre with high vitamin C content. Good source of potassium and natural source of folate.  

Serves 4
Cooks in 50 min.
Difficulty
Recipe appropriate for
Vegetarian
Nutrition per serving
Calories1869%
Fat16.36g23%
Saturates2.5g13%
Protein4.8g10%
Carbs23.7g8%
Sugar7.7g9%
Fibre5.2g17%
Folate115μg29%
Potassium775mg28%
Vitamin C81.44mg109%
Of an adult’s reference intake
Ingredients Method

Ingredients

  • 4 medium-sized leeks
  • 1 large potato (around 500 g)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 chives and a sprig parsley, finely chopped
  • 2 Zespri SunGold kiwifruit
  • 20 g wholemeal spelt bread
  • salt
  • pepper

Method

  1. Peel and dice the potato. Remove the tough green tops of the leeks, and slice the white part finely, rinsing with cold water in a sieve.
  2. Heat the butter and oil in a large saucepan and sauté the shredded leeks for 10 minutes over a gentle heat, stirring frequently
  3. Now add the potatoes and 800 ml water. Bring to a boil, turn down the heat, cover and simmer for 20 minutes or until the potatoes are tender
  4. Remove from the heat, blend and season with salt and pepper.
  5. Peel the Zespri kiwifruit and finely dice. Combine with the chopped chives, parsley and a pinch of salt. Serve the vichyssoise cold, with the salsa and the bread cut into squares.

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