Healthy potato-leek soup for vegetarians.
Ingredients
- ¼ cup olive oil, divided
- 2 leeks, chopped
- 1 (32 fluid ounce) container vegetable broth
- 1 ¾ cups water
- 2 pounds potatoes, cut into cubes
- 3/8 teaspoon cayenne pepper
- ¼ teaspoon salt
Directions
Step 1
Heat 2 tablespoons olive oil in a stock pot over medium heat. Cook and stir leeks in hot oil until completely softened, adding remaining olive oil in small amounts as you cook the leeks, about 10 minutes.
Step 2
Pour vegetable broth and water into the pot; add potatoes. Bring mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 25 minutes.
Step 3
Pour potato mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Stir cayenne pepper and salt into the soup.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 176 | |
% Daily Value * | |
Total Fat7g | 9% |
Saturated Fat1g | 5% |
Sodium316mg | 14% |
Total Carbohydrate26g | 9% |
Dietary Fiber3g | 12% |
Total Sugars3g | |
Protein3g | |
Vitamin C25mg | 126% |
Calcium39mg | 3% |
Iron2mg | 9% |
Potassium520mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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