Tosca Reno Eat Clean Leek and Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 T EVOO2 Leeks100 g chopped red potatoes3 small zucchini4 cups low sodium chicken stock2 cloves garlicjuice of one lemon
1. Heat EVOO in large soup pot over medium high heat. Add leeks and cook until soft, add zucchini, garlic, thyme, salt, pepper, and cook until zucchini is soft (10 min)
2. Add potato and stock. Bring to a boil. Cover and reduce heat to simmer until all veggies are soft (20-30 min)
3. Using a blender, blend soup until smooth. Add lemon juice and season to taste
Serving Size: makes 4 1.75 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ANEWAMANDA.
2. Add potato and stock. Bring to a boil. Cover and reduce heat to simmer until all veggies are soft (20-30 min)
3. Using a blender, blend soup until smooth. Add lemon juice and season to taste
Serving Size: makes 4 1.75 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user ANEWAMANDA.
Nutritional Info Amount Per Serving
- Calories: 109.7
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 83.5 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 2.6 g
- Protein: 3.9 g
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