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|
|Calories from Fat: 325 (85%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 383
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