Directions:
- In a 6 quart sauce pot heat the vegetable oil and saute the onion over med. low heat until golden. About 20-25 minutes. Stir it occasionally.
- Add the leeks, potatoes and 8 cups of the broth and the ground ginger. Bring to a boil.
- Cover and reduce to a simmer for about 20 minutes or until the potatoes are tender.
- Take off the heat and cool for a few minutes.
- With a hand immersion puree the whole thing in the pot.
- Add the salt and pepper. Taste to adjust seasonsings.
- Add the lime juice.
- At this point you can eat this soup or let it chill in the fridge.
- Garnish each bowl of soup with a lemon slice and sprinkle some scallion over the soup.
- Serve with crusty bread if you wish.
- Bon Appetit!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 244.09 Kcal (1022 kJ) | ||
| Calories from fat | 74.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.32g | 13% | |
|---|---|---|---|
| Cholesterol | 9.84mg | 3% | |
| Sodium | 1772.46mg | 74% | |
| Potassium | 513.8mg | 11% | |
| Total Carbs | 33.06g | 11% | |
| Sugars | 4.34g | 17% | |
| Dietary Fiber | 5.52g | 22% | |
| Protein | 11.53g | 23% | |
| Vitamin C | 40.6mg | 68% | |
| Iron | 3.9mg | 22% | |
| Calcium | 76.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 65.32 Kcal (273 kJ) | ||
| Calories from fat | 20.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.23g | 13% | |
|---|---|---|---|
| Cholesterol | 2.63mg | 3% | |
| Sodium | 474.34mg | 74% | |
| Potassium | 137.5mg | 11% | |
| Total Carbs | 8.85g | 11% | |
| Sugars | 1.16g | 17% | |
| Dietary Fiber | 1.48g | 22% | |
| Protein | 3.09g | 23% | |
| Vitamin C | 10.9mg | 68% | |
| Iron | 1.1mg | 22% | |
| Calcium | 20.4mg | 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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