Directions:
- Melt butter in a saucepan.
- Cook apple, potatoes, leeks, onion and celery 5 to 8 minutes, at low heat, without letting them take colors.
- Add stock, nutmeg and cinnamon.
- Add salt and pepper. Bring to boil. Reduce the heat and let simmer about 30 minutes until the veggies are tender.
- Put in blender and puree until creamy.
- Put back in saucepan and add cream. Let simmer 2 to 3 minutes, just to reheat. You can add parsley on top of the soup as garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.96 Kcal (670 kJ) | ||
| Calories from fat | 42.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.69g | 7% | |
|---|---|---|---|
| Cholesterol | 13.03mg | 4% | |
| Sodium | 302.72mg | 13% | |
| Potassium | 470.05mg | 10% | |
| Total Carbs | 23.28g | 8% | |
| Sugars | 7.36g | 29% | |
| Dietary Fiber | 2.63g | 11% | |
| Protein | 7.18g | 14% | |
| Vitamin C | 3.8mg | 6% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 0.9mg | 5% | |
| Calcium | 39mg | 4% | |
| Amount Per 100 g | |||
| Calories | 56.83 Kcal (238 kJ) | ||
| Calories from fat | 14.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.67g | 7% | |
|---|---|---|---|
| Cholesterol | 4.63mg | 4% | |
| Sodium | 107.54mg | 13% | |
| Potassium | 166.99mg | 10% | |
| Total Carbs | 8.27g | 8% | |
| Sugars | 2.62g | 29% | |
| Dietary Fiber | 0.93g | 11% | |
| Protein | 2.55g | 14% | |
| Vitamin C | 1.4mg | 6% | |
| Vitamin A | 0.2mg | 23% | |
| Iron | 0.3mg | 5% | |
| Calcium | 13.9mg | 4% | |
* 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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