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Suggest a better description6 SERVINGS DAIRY-FREE IN LARGE POT, heat oil over medium heat. Add leeks and onion and cook until tender, stirring occasionally, about 10 minutes. Add potato and watercress. Cook until wilted, stirring occasionally, 5 minutes. Add stock, bring to a boil. Reduce heat and simmer until potato is tender, about 30 minutes. Stir in Worcestershire sauce and season with salt and pepper. In food processor or blender, puree soup in batches. Serve warm or chilled garnished with chopped chives if desired. Can be made the day before or frozen for up to 1 month. PER SERVING: 255 CAL.; 7G PROT.; 7G TOTAL FAT (1G SAT. FAT); 43G CARB.: 0 CHOL.; 1,377MG SOD.; 4G FIBER. Recipe by: Vegetarian Times, November 1998, page 44
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Serving Size: 1 Serving (14g) | ||
Recipe Makes: 1 servings | ||
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Calories: 121 | ||
Calories from Fat: 121 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 5mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.2g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 121
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