Potato, Leek, Onion and Zucchini Soup, Vegan

Name: Potato, Leek, Onion and Zucchini Soup, Vegan Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 11
Ingredients: 3 leeks approx 3 cups loose packed; 2 medium onions chopped; 1 Tbsp canola oil; 1 medium zucchini chopped approx 1.5 cup(optional; won't change nutrition significantly); 4 c cubed potatoes; 1-900 ml box ox Campbell's Vegetable Broth; 3 cups water; Salt and pepper to taste

Minutes to Prepare: 15
Minutes to Cook: 60

Number of Servings: 11

Ingredients

3 leeks, approx 3 cups loose packed2 medium onions, chopped1 Tbsp canola oil1 medium zucchini, chopped, approx 1.5 cup(optional; won't change nutrition significantly)4 c cubed potatoes1-900 ml box ox Campbell's Vegetable Broth3 cups waterSalt and pepper to taste

Directions

Saut� onions and clean sliced leeks (remove dark green and tough outer leaves, soak in cold water and swish to allow any soil to sink) in the oil until soft.
Add remaining ingredients, cover and simmer up to 1 hour until potatoes are soft.
Blend with immersion blender or food processor, if desired.

Serving Size:�Makes 11 1-cup servings

Servings Per Recipe: 11

Nutritional Info Amount Per Serving

Calories: 92.1
Total Fat: 1.4 g
Cholesterol: 0.0 mg
Sodium: 333.2 mg
Total Carbs: 18.6 g
Dietary Fiber: 2.2 g
Protein: 1.8 g

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