So much better than canned
In a large saucepan, heat 3 tablespoons vegetable oil. Add broccoli and carrots; sauté until tender. Remove vegetables; set aside. Add remainign oil, leeks, flour and garlic; sauté until leeks are limp and flour is lightly browned, about 2 minutes, stirring constantly. Whisk in evaporated milk and stock. Continue to cook, whisking constantly until flour has dissolved and mixture is smooth. Do not bring mixture to a boil. Reduce heat to low. Add cooked vegetables along with any juices, garlic salt, nutmeg and pepper. Simmer 5 minutes longer, being careful no to bring soup to a boil. Remove pan from heat, stir in parsley. Let soup stand 5 minutes before serving. Salt to taste.
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Serving Size: 1 Serving (313g) | ||
Recipe Makes: 6 | ||
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Calories: 383 | ||
Calories from Fat: 325 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.1g | 48 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 22.5g | ||
Polyunsanturated Fat 10.1g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 352.3mg | 12 % | |
Potassium 336.3mg | 9 % | |
Total Carbohydrate 13.2g | 4 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 10.8g | ||
Protein 3.8g | 5 % | |
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: 383
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