Curried Leek and Potato Soup
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INGREDIENTS
INSTRUCTIONS
Heat oil in a soup pot & saute the onion & leeks for 5 minutes. Add the potatoes, arame, rosemary, curry powder & water. Stir well, bring to the boil, reduce heat, cover & cook for 20 minutes. Blend until smooth in a blender with the garlic clove & soy sauce. Reheat & serve. David Scott & Claire Golding, "The Vegan Diet" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (222g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 53 | ||
| Calories from Fat: 41 (77%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.6g | 6 % | |
| Saturated Fat 0.4g | 2 % | |
| Monounsaturated Fat 2.9g | ||
| Polyunsanturated Fat 1.3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 4.4mg | 0 % | |
| Potassium 45.7mg | 1 % | |
| Total Carbohydrate 2.9g | 1 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 2.4g | ||
| Protein 0.4g | 1 % | |
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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. |
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Calories per serving: 53
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