Carrot And Leek Soup Recipe

Summary

Health IndexHealthyCuisine
CourseMethod
DishVegetarian
Main Ingredient

Ingredients

 Leeks1⁄2 Pound
 Garlic2 Clove (10 gm), peeled and crushed
 Butter/Margarine1 Tablespoon
 Carrots1 Pound, trimmed and cut into 2-inch pieces
 Red potatoes1⁄2 Pound, peeled and quartered
 Low sodium chicken stock2 Cup (32 tbs)
 Chopped fresh dill1⁄4 Cup (4 tbs)
 Black pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 704 Calories from Fat 149

% Daily Value*

Total Fat 17 g26%

Saturated Fat 8.8 g44.2%

Trans Fat 0 g

Cholesterol 32.3 mg

Sodium 507.7 mg21.2%

Total Carbohydrates 127 g42.4%

Dietary Fiber 20.6 g82.3%

Sugars 32.7 g

Protein 23 g46%

Vitamin A 1602.2% Vitamin C 170.8%

Calcium 36.7% Iron 52.3%

*Based on a 2000 Calorie diet

Directions

1. Trim the leeks, split them lengthwise and wash them carefully under cold running water to remove any grit and sand. Cut the leeks into 2-inch pieces.
2. Place the leeks, garlic and butter in a medium-size saucepan, cover and cook over low heat 5 minutes. Add the carrots, potatoes, stock, dill, pepper and 1 cup of water, increase the heat to medium-high and bring the mixture to a boil. Cover the pan, reduce the heat to low and simmer the soup 15 to 20 minutes, or until the potatoes are tender.
3. Remove the pan from the heat, uncover it and allow the soup to cool 20 minutes.
4. Transfer the soup to a food processor or blender and process until smooth, then return it to the pan and reheat 5 to 10 minutes over medium heat.
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