Directions:
- Halve leeks lengthwise; rinse thoroughly, pat dry, and cut into 1/2-inch slices.
- In a large Dutch oven or heavy pot, heat oil over medium-high heat. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add leeks and garlic and cook, stirring, until leeks begin to soften, 2 minutes. Add potato, broth, and bay leaves and bring to a boil. Stir in cabbage and season generously with salt and pepper.
- Return soup to a boil, then reduce to a rapid simmer. Cover and cook until vegetables are tender, 15-20 minutes. Remove from heat; stir in vinegar and thyme. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 33.88 Kcal (142 kJ) | ||
| Calories from fat | 15.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.73g | 3% | |
|---|---|---|---|
| Sodium | 31.29mg | 1% | |
| Potassium | 135.03mg | 3% | |
| Total Carbs | 3.92g | 1% | |
| Sugars | 1.23g | 5% | |
| Dietary Fiber | 1.09g | 4% | |
| Protein | 1.71g | 3% | |
| Vitamin C | 8.7mg | 14% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 20.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 32.98 Kcal (138 kJ) | ||
| Calories from fat | 15.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.68g | 3% | |
|---|---|---|---|
| Sodium | 30.46mg | 1% | |
| Potassium | 131.44mg | 3% | |
| Total Carbs | 3.82g | 1% | |
| Sugars | 1.19g | 5% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 1.66g | 3% | |
| Vitamin C | 8.5mg | 14% | |
| Iron | 0.2mg | 1% | |
| Calcium | 19.5mg | 2% | |
* 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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