Directions:
- Boil 1 L water in a saucepan.
- Cut squash into cubes.
- Cut off top and bottom of carrots, peel them and cut them into 1/3-inch-thick disks.
- Clean the leak, reserve a part of it for garnish and slice the rest.
- Peel the potato and cut into stew chunks.
- Add vegetables to saucepan, add 2 tbsp oil and 1/2 tsp salt, or to taste. Cover and let cook 25 minutes on medium heat.
- Remove vegetables from heat. Blend with hand blender until smooth and creamy. Before serving in bowls, garnish surface with fine strips of leek.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 76.12 Kcal (319 kJ) | ||
| Calories from fat | 42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.67g | 7% | |
|---|---|---|---|
| Sodium | 30.42mg | 1% | |
| Potassium | 229mg | 5% | |
| Total Carbs | 8.14g | 3% | |
| Sugars | 4.28g | 17% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 1.17g | 2% | |
| Vitamin C | 6.3mg | 11% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.3mg | 2% | |
| Calcium | 21.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 71.36 Kcal (299 kJ) | ||
| Calories from fat | 39.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.38g | 7% | |
|---|---|---|---|
| Sodium | 28.52mg | 1% | |
| Potassium | 214.68mg | 5% | |
| Total Carbs | 7.63g | 3% | |
| Sugars | 4.02g | 17% | |
| Dietary Fiber | 0.85g | 4% | |
| Protein | 1.1g | 2% | |
| Vitamin C | 5.9mg | 11% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.3mg | 2% | |
| Calcium | 20.2mg | 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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