Nice and easy winter soup. Anytime is great!
Heat the olive oil in a sauce pan and fry the leeks and garlic for about 3 to 4 minutes to soften.
Add the leeks and diced potatoes cook in the vegetable stock. Leave to simmer gently for 10-12 minutes.
Use a handblender to make the soup into a nice smooth soup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (401g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 207 | ||
Calories from Fat: 11 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 588.9mg | 20 % | |
Potassium 981.5mg | 26 % | |
Total Carbohydrate 45.7g | 13 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 40.2g | ||
Protein 5g | 7 % | |
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: 207
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