Curried Apple and Leek Soup
Soups
Amount to eat (1 serving)
Time to prepare: 10 mins to prep
Time to cook: 26 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0g
Sucrose: 2.4g
Glucose: 3.6g
Fructose: 6.6g
Lactose: 0.4g
Maltose: 0.4g
Galactose: 0.1g
Starch: 4.4g

Fats

Saturated: 1.9g
Monounsaturated:0.8g
Polyunsaturated: 0.3g
Trans: 0.1g

Fatty Acids

Total Omega 3: 0g
Total Omega 6: 0.1g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 5g 21%
Net Carbs: 27
Sodium: 165.9mg 7%
Potassium: 390.7
Cholesterol: 8.3

Nutritional Values (g)


Calories: 169 Fat: 3g
Protein: 4g Carbs: 32g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Pepper (Spices, black)
1 dash / 0.10 grams
Curry powder (Spices)
2 tsp / 4 grams
Salt (Table)
1 dash / 0.40 grams
Vegetable Broth (Organic – 365 Everyday Value)
3 cup / 720 grams
Nonfat greek yogurt (Nonfat, plain)
2 oz / 56.7 grams
Apples (With skin)
2 large (3-1/4″ dia) / 446 grams
Potato (Flesh and skin, raw)
3/4 cup, diced / 113 grams
Butter (Unsalted)
1 tbsp / 14.2 grams
Leeks ((bulb and lower leaf-portion), raw)
3 leek / 267 grams

Instructions

Step 1
Peel, core and chop apples. Chop leeks. Dice potatoes.
Step 2
In a medium saucepan over medium heat, melt butter. Stir in curry powder and cook 1 minute. Stir in leeks, potato and apples and cook 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat and simmer 20 minutes.
Step 3
Puree in a blender or food processor, or using an immersion blender. Season with salt and pepper and serve with a swirl of yogurt.