Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 228.5
- Total Fat: 13.3 g
- Cholesterol: 14.2 mg
- Sodium: 115.2 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 3.6 g
- Protein: 4.9 g
View full nutritional breakdown of Leek, Zucchini and Potato Soup calories by ingredient
Leek, Zucchini and Potato Soup
Submitted by: KONOICHIIntroduction
A light soup that can be served hot or cold. Omit the cream for a vegan version. A light soup that can be served hot or cold. Omit the cream for a vegan version.Number of Servings: 4
Ingredients
-
2 Tbsp olive oil
3 leeks, medium or large
1 medium zucchini
1 medium-large potato
1/4 cup or so chopped onion
3 cloves garlic
5-6 cups no-salt-added vegetable broth
3 bay leaves
parmesan cheese for topping
salt and pepper to taste.
Directions
Heat vegetable stock on the stove in a 2-quart saucepan.
Heat the olive oil in a large soup pot. Sweat the onions and garlic. Add the zucchini, potato and leek and cook for about 5 minutes over medium-high heat. Add the hot stock and bay leaves. Cover and simmer for 20 minutes. Blend the soup with a stick blender or in batches in the food processor. Stir in the cream and season to taste. I found it needed a healthy dose of salt, and I used white pepper.
Top with freshly grated parmesan cheese.
(Try poaching an egg in this soup - it's great!)
Number of Servings: 4
Recipe submitted by SparkPeople user KONOICHI.
Heat the olive oil in a large soup pot. Sweat the onions and garlic. Add the zucchini, potato and leek and cook for about 5 minutes over medium-high heat. Add the hot stock and bay leaves. Cover and simmer for 20 minutes. Blend the soup with a stick blender or in batches in the food processor. Stir in the cream and season to taste. I found it needed a healthy dose of salt, and I used white pepper.
Top with freshly grated parmesan cheese.
(Try poaching an egg in this soup - it's great!)
Number of Servings: 4
Recipe submitted by SparkPeople user KONOICHI.
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