Leek and Tomato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 T. coconut oil1 large leek, chopped 2 cups1 large fennel bulb, chopped 2 cups2 medium-sized potatoes, chopped1 medium-sized carrot1 clove garlic4 C. chicken broth1 can diced tomatoes (14.5 oz. can)1 small cabbage, 2 cups1 tsp saltRed pepper flakesWhite pepperBay leafBasil
Heat coconut oil
Saute leeks, fennel, potatoes, carrot, garlic for about 5 minutes
Add chicken broth and diced tomatoes and salt, red pepper flakes, white pepper, bay leaf and basil and cook for about 30 minutes
Add cabbage in the last 10 minutes of cooking.
Serving Size: Makes 14 1-cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user MSLARK.
Saute leeks, fennel, potatoes, carrot, garlic for about 5 minutes
Add chicken broth and diced tomatoes and salt, red pepper flakes, white pepper, bay leaf and basil and cook for about 30 minutes
Add cabbage in the last 10 minutes of cooking.
Serving Size: Makes 14 1-cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user MSLARK.
Nutritional Info Amount Per Serving
- Calories: 107.9
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 694.3 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 4.0 g
- Protein: 3.9 g
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