Time to prepare: 10 mins to prep
Time to cook: 20 mins to cook
Time to cook: 20 mins to cook
Amount to eat (1 serving)
Sugars
Sugar: 0g
Sucrose: 0.5g
Glucose: 0.3g
Fructose: 0.3g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 26.2g
Fats
Saturated: 0.1g
Monounsaturated:0g
Polyunsaturated: 0.2g
Trans: 0g
Fatty Acids
Total Omega 3: 0g
Total Omega 6: 0g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g
Nutritional Info
Fiber: 5g 21%
Net Carbs: 30
Sodium: 410.2mg 18%
Potassium: 611.9
Cholesterol: 0
Nutritional Values (g)
Calories: 175 Fat: 0g
Protein: 9g Carbs: 35g
Protein: 9g Carbs: 35g
Recipe Instructions
Ingredients
Leeks ((bulb and lower leaf-portion), raw)
1 leek / 89 grams
1 leek / 89 grams
Water (Plain, clean water)
4 cup / 947 grams
4 cup / 947 grams
Vegetable Broth (From bouillons. Low sodium)
1 1/2 cup / 360 grams
1 1/2 cup / 360 grams
Lentils (Raw)
1/2 cup / 96 grams
1/2 cup / 96 grams
Potato (Flesh and skin, raw)
1 Potato large (3″ to 4-1/4″ dia) / 369 grams
1 Potato large (3″ to 4-1/4″ dia) / 369 grams
Salt (Table)
1 dash / 0.40 grams
1 dash / 0.40 grams
Pepper (Spices, black)
1 dash / 0.10 grams
1 dash / 0.10 grams
Instructions
Step 1
Cut the leek in half lengthways and wash well to remove any dirt, cut into approximately 1/2 inch slices.
Step 2
Step 2
Step 3
Step 4
Blend until smooth, either in a blender, or in the pan with a hand held stick blender. If you want a slightly thinner soup you can add a little more water at this stage.
Step 5
Season with salt and pepper to taste. Enjoy!