This light soup is a great pick-me-up any time of day for those watching their fat intake or counting calories. MAKES 6 TO 8 SERVINGS 1. In a 31/2-quart electric slow cooker, mix together the leeks, carrots, zucchini, broth, water, salt, and pepper. 2. Cover and cook on the low heat setting 51/2 to 6 hours, or until the vegetables are tender. 3. Carefully transfer 3 cups of the vegetables with a little of their cooking liquid to a blender or food processor and puree until as smooth as possible. Return to the soup remaining in the slow cooker and mix well. Serve hot, garnished with chopped tomatoes. 4. NOTE: This soup can also be refrigerated and served cold. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1200g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 8 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 3305.8mg||114 %|
|Potassium 507.3mg||13 %|
|Total Carbohydrate 49.5g||15 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 44.1g|
|Protein 4.2g||6 %|
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: 209
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!