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Name: Winter Vegetable Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: not set
Ingredients: 1 tablespoon Extra virgin olive oil; 2 leeks (white and light green parts) diced; 3 tablespoons tamari; 2 tablespoons mirin; 1 large potato peeled and diced; 3 large carrots diced; 1/2 green cabbage diced; 2 stalks celery diced; water or vegetable stock; 2 cups corn fresh or frozen

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INGREDIENTS

1 tablespoon Extra virgin olive oil
2 leeks (white and light green parts) ; diced
3 tablespoons tamari
2 tablespoons mirin
1 large potato ; peeled and diced
3 large carrots ; diced
1/2 green cabbage ; diced
2 stalks celery ; diced
water or vegetable stock
2 cups corn ; fresh or frozen

INSTRUCTIONS

In pot over medium heat, saute leeks in olive oil, tamari, and mirin until tender (about 5 min). Add potato, carrots, cabbage, celery, salt and pepper to taste. Stir to combine and add enough water or stock to come 1/2 inch below top of vegetables. Bring to boil, then cover, reduce heat and simmer 20 min or until vegetables are soft. Remove from heat and puree using handheld blender. Add corn, adjust seasoning with salt and pepper and serve.

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Nutrition

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Serving Size: 1 Serving (226g)
Recipe Makes: 6 Servings

Calories: 136
Calories from Fat: 17 (12%)

Amt Per Serving		% DV

	Total Fat 1.8g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 436.1mg		15 %
Potassium 614.1mg		16 %
Total Carbohydrate 26.7g		8 %
	Dietary Fiber 5.2g	21 %
	Sugars, other 21.5g
Protein 4.8g		7 %
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: 136

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