From Joy of Cooking
Heat olive in a soup pot, and cook leeks, onions, and garlic until soft but not browned, about five minutes.
Stir in stock, water and carrots. Bring to a boil and stir in potatoes. Cook until the potatoes are tender, about fifteen minutes. Stir in cabbage and simmer until the cabbage is wilted, about fifteen minutes. Stir in salt, pepper, and parsley. Serve and top with a tablespoon of blue cheese per serving and a pinch of caraway seeds.
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Serving Size: 1 Serving (899g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 353 | ||
Calories from Fat: 78 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 12 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 20.7mg | 6 % | |
Sodium 853.9mg | 29 % | |
Potassium 1278.7mg | 34 % | |
Total Carbohydrate 51.7g | 15 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 45.2g | ||
Protein 18.6g | 27 % | |
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: 353
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