Vegan Leek, Broccoli, and Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 Large Potatoes, diced3 Leeks (white ends only)2 cups broccoli, diced3 c. Swanson vegetable broth1.5 tbsp. olive oilsalt and pepper to taste
Dice the potatoes and boil them in water until they are cooked through (approximately 10-15 min).
While potatoes are boiling, slice leeks, and dice broccoli. I leave the broccoli stems in, but I make sure they are cut into small pieces.
Add olive oil to a wok or a large metal pot. Saute leeks and broccoli until they are soft. Add half of the vegetable broth and simmer.
When potatoes are cooked, drain them well. Add the drained potatoes to the leeks and broccoli, and let them cook for 5 minutes.
In a food processor, blend the mixture until it is smooth, adding the remaining broth until your desired texture is reached.
Add salt and pepper and blend for 1 minute.
Enjoy!
Serving Size: Makes 4 - 1.5 cup servings
While potatoes are boiling, slice leeks, and dice broccoli. I leave the broccoli stems in, but I make sure they are cut into small pieces.
Add olive oil to a wok or a large metal pot. Saute leeks and broccoli until they are soft. Add half of the vegetable broth and simmer.
When potatoes are cooked, drain them well. Add the drained potatoes to the leeks and broccoli, and let them cook for 5 minutes.
In a food processor, blend the mixture until it is smooth, adding the remaining broth until your desired texture is reached.
Add salt and pepper and blend for 1 minute.
Enjoy!
Serving Size: Makes 4 - 1.5 cup servings
Nutritional Info Amount Per Serving
- Calories: 313.6
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,205.0 mg
- Total Carbs: 60.8 g
- Dietary Fiber: 8.9 g
- Protein: 8.0 g
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