Directions:
- Bring your stock to the boil, add the leeks, carrots and bay leaf.
- Bring back to the boil, then simmer for 20 to 30 minutes until the vegetables are tender.
- Let cool slightly, remove the bay leaf, puree the soup in a food processor or with a hand blender to your own liking.
- Add the milk, if you find the soup is too thick add some more milk or water, adjust the seasoning and serve, with or without the cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 95.78 Kcal (401 kJ) | ||
| Calories from fat | 7.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.84g | 1% | |
|---|---|---|---|
| Cholesterol | 1.76mg | 1% | |
| Sodium | 136.9mg | 6% | |
| Potassium | 341.56mg | 7% | |
| Total Carbs | 20.35g | 7% | |
| Sugars | 8.46g | 34% | |
| Dietary Fiber | 3.13g | 13% | |
| Protein | 3.51g | 7% | |
| Vitamin C | 12.1mg | 20% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1.4mg | 8% | |
| Calcium | 83.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 58.96 Kcal (247 kJ) | ||
| Calories from fat | 4.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.51g | 1% | |
|---|---|---|---|
| Cholesterol | 1.08mg | 1% | |
| Sodium | 84.27mg | 6% | |
| Potassium | 210.26mg | 7% | |
| Total Carbs | 12.53g | 7% | |
| Sugars | 5.21g | 34% | |
| Dietary Fiber | 1.92g | 13% | |
| Protein | 2.16g | 7% | |
| Vitamin C | 7.4mg | 20% | |
| Vitamin A | 0.3mg | 19% | |
| Iron | 0.9mg | 8% | |
| Calcium | 51.6mg | 8% | |
* 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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