Directions:
- Peel garlic.
- Cut the leek in chunks.
- Peel potatoes and cut in chunks.
- Boil the vegetable broth with tomato paste and herbes.
- Add garlic, leek and potatoes.
- Cover and cook on low heat for appr 40 minutes.
- Puree the soup (in a blender or by hand).
- Add creme fraiche and heat soup for 1 minute.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 602.09 Kcal (2521 kJ) | ||
| Calories from fat | 140.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.61g | 24% | |
|---|---|---|---|
| Cholesterol | 12.56mg | 4% | |
| Sodium | 2653.79mg | 111% | |
| Potassium | 1697.87mg | 36% | |
| Total Carbs | 105.5g | 35% | |
| Sugars | 20.89g | 84% | |
| Dietary Fiber | 12.83g | 51% | |
| Protein | 15.87g | 32% | |
| Vitamin C | 23.9mg | 40% | |
| Vitamin A | 2.6mg | 87% | |
| Iron | 7.7mg | 43% | |
| Calcium | 205.3mg | 21% | |
| Amount Per 100 g | |||
| Calories | 84.39 Kcal (353 kJ) | ||
| Calories from fat | 19.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.19g | 24% | |
|---|---|---|---|
| Cholesterol | 1.76mg | 4% | |
| Sodium | 371.97mg | 111% | |
| Potassium | 237.98mg | 36% | |
| Total Carbs | 14.79g | 35% | |
| Sugars | 2.93g | 84% | |
| Dietary Fiber | 1.8g | 51% | |
| Protein | 2.22g | 32% | |
| Vitamin C | 3.3mg | 40% | |
| Vitamin A | 0.4mg | 87% | |
| Iron | 1.1mg | 43% | |
| Calcium | 28.8mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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