Directions:
- Melt the butter in a large pot over medium heat. Stir in the leeks, onions, and cook until tender.
- Pour water or broth into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 15 to 20 minutes, until vegetables and rice are tender.
- Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before you sever.
- I use all chicken stock in mine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 38.01 Kcal (159 kJ) | ||
| Calories from fat | 13.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.52g | 2% | |
|---|---|---|---|
| Cholesterol | 4.21mg | 1% | |
| Sodium | 190.51mg | 8% | |
| Potassium | 81.51mg | 2% | |
| Total Carbs | 5.15g | 2% | |
| Sugars | 0.67g | 3% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 1.22g | 2% | |
| Vitamin C | 3.8mg | 6% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 16.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 89.22 Kcal (374 kJ) | ||
| Calories from fat | 32.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.57g | 2% | |
|---|---|---|---|
| Cholesterol | 9.89mg | 1% | |
| Sodium | 447.17mg | 8% | |
| Potassium | 191.31mg | 2% | |
| Total Carbs | 12.09g | 2% | |
| Sugars | 1.58g | 3% | |
| Dietary Fiber | 1.11g | 2% | |
| Protein | 2.87g | 2% | |
| Vitamin C | 9mg | 6% | |
| Vitamin A | 0.2mg | 3% | |
| Iron | 1.2mg | 3% | |
| Calcium | 38mg | 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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