Vegan Leek, Potato and Carrot Soup with Tomatoes and Green Chilies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Tablespoon Olive Oil3 large, firm Leeks3 pounds Red Potatoes with Skin2 Pounds Carrots1 Nopal (optional)4 Cans Rotel Diced Tomatoes & Green (Mild)10 Cans Ready-to-Serve Vegetable Broth2 Tablespoons Minced Garlic
Place Olive Oil in bottom of VERY LARGE pot.
Prepare leeks by removing outer leaves and trimming tops and bottoms.
Slice leeks into rings and saute lightly over low heat while prepping potatoes and carrots
Clean potatoes and cut into large, chunky pieces
Skin carrots and slice into large pieces
If you choose to use Nopal, make sure you wear GLOVES while peeling and seeding it. The spines are tiny and hard to remove!
Pour the Vegetable Broth and Rotel into the pot with the leeks
Add the potatoes, carrots and nopal
Bring to a boil
Simmer for about an hour, or until potatoes and carrots are fork-tender
Run resulting soup through blender in small batches.
Number of Servings: 12
Recipe submitted by SparkPeople user RHIDENISSEN.
Prepare leeks by removing outer leaves and trimming tops and bottoms.
Slice leeks into rings and saute lightly over low heat while prepping potatoes and carrots
Clean potatoes and cut into large, chunky pieces
Skin carrots and slice into large pieces
If you choose to use Nopal, make sure you wear GLOVES while peeling and seeding it. The spines are tiny and hard to remove!
Pour the Vegetable Broth and Rotel into the pot with the leeks
Add the potatoes, carrots and nopal
Bring to a boil
Simmer for about an hour, or until potatoes and carrots are fork-tender
Run resulting soup through blender in small batches.
Number of Servings: 12
Recipe submitted by SparkPeople user RHIDENISSEN.
Nutritional Info Amount Per Serving
- Calories: 144.9
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,698.2 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 4.3 g
- Protein: 4.1 g
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