Potato, Leek, Onion and Zucchini Soup, Vegan

Potato, Leek, Onion and Zucchini Soup, Vegan
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Nutritional Info
  • Servings Per Recipe: 11
  • 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

View full nutritional breakdown of Potato, Leek, Onion and Zucchini Soup, Vegan calories by ingredient


Introduction


Number of Servings: 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

Tips

May top with a dollop of yoghurt or sour cream.
Also nice cold!
May freeze portions.


Directions

Sauté 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