Leek & Sweet Potato Soup
- Number of Servings: 9
Ingredients
2 tbsp Earth balance margarine4 1/2 c leeks (3 stalks)1 c roughly chopped white onion1/2 c chopped carrots2 2/3 c diced sweet potatoes4 c diced white potatoes, peeled1 box Campbell's Vegetable broth (900 mL)2 c water (as much as needed)1 cube of McCormick vegetable bouillonseason to taste:for example;pepper, thyme, parsley, bay leaves
melt margarine in large pot over med heat.
add in leeks and onions, cook until onions are translucent and soft.
Add carrots, sweet potatoes, potatoes, broth, water. Bring to a boil, then crumble in bouillon.
Simmer until potatoes and carrots are soft, and water is boiled off enough, depending on how thick you want your soup.
Remove bay leaves (if used) then blend to desired consistency.
Makes 9 one-cup servings, but serving size may vary depending on how much water is boiled off while simmering.
Number of Servings: 9
Recipe submitted by SparkPeople user MMMVEGAN.
add in leeks and onions, cook until onions are translucent and soft.
Add carrots, sweet potatoes, potatoes, broth, water. Bring to a boil, then crumble in bouillon.
Simmer until potatoes and carrots are soft, and water is boiled off enough, depending on how thick you want your soup.
Remove bay leaves (if used) then blend to desired consistency.
Makes 9 one-cup servings, but serving size may vary depending on how much water is boiled off while simmering.
Number of Servings: 9
Recipe submitted by SparkPeople user MMMVEGAN.
Nutritional Info Amount Per Serving
- Calories: 168.4
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 571.4 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 4.8 g
- Protein: 3.7 g
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