Leek and Tomato Soup
Nutritional Info
- Servings Per Recipe: 7
- 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
View full nutritional breakdown of Leek and Tomato Soup calories by ingredient
Introduction
Vegetable soup in a chicken and tomato stock. Vegetable soup in a chicken and tomato stock.Number of Servings: 7
Ingredients
-
1 T. coconut oil
1 large leek, chopped 2 cups
1 large fennel bulb, chopped 2 cups
2 medium-sized potatoes, chopped
1 medium-sized carrot
1 clove garlic
4 C. chicken broth
1 can diced tomatoes (14.5 oz. can)
1 small cabbage, 2 cups
1 tsp salt
Red pepper flakes
White pepper
Bay leaf
Basil
Tips
Add Italian sausage for a richer flavor.
Directions
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.