Chop the leek and sauté it in a pot with a drizzle of olive oil.Chop the tomatoes into small pieces and add them to the pot along with the potatoes, peeled and cut into small cubes.
Stir well, add a liter of water, season and, when it boils, cook for about 20 minutes.
Remove from the heat, beat it with the mixer, pass it through a Chinese and serve hot. You can accompany it with some croutons and garnish with a few leaves of fresh basil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (106g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 6.4mg||0 %|
|Potassium 448.4mg||12 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 16.3g|
|Protein 2.2g||3 %|
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: 82
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!