Directions:
- In a parge soup pot, put 7 cups of water, the potatoes, leeks, onions, carrots and celery.
- Bring to a boil and add the parsley, sea salt, and pepper to taste.
- Reudce the heat and simmer, uncovered for 30 minutes, until the vegetables are very tender.
- Remove from heat and set aside to cool.
- Transfer the soup to a food processor or blender and blend until smooth.
- Return the soup the pot and gently reheat.
- Taste, adjust the seasonings, and serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 102.15 Kcal (428 kJ) | ||
| Calories from fat | 0.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 379.12mg | 16% | |
| Potassium | 495.59mg | 11% | |
| Total Carbs | 23.51g | 8% | |
| Sugars | 7.16g | 29% | |
| Dietary Fiber | 4.7g | 19% | |
| Protein | 2.75g | 5% | |
| Vitamin C | 9.6mg | 16% | |
| Vitamin A | 1mg | 32% | |
| Iron | 1.1mg | 6% | |
| Calcium | 64.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 54.29 Kcal (227 kJ) | ||
| Calories from fat | 0.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 201.49mg | 16% | |
| Potassium | 263.39mg | 11% | |
| Total Carbs | 12.49g | 8% | |
| Sugars | 3.8g | 29% | |
| Dietary Fiber | 2.5g | 19% | |
| Protein | 1.46g | 5% | |
| Vitamin C | 5.1mg | 16% | |
| Vitamin A | 0.5mg | 32% | |
| Iron | 0.6mg | 6% | |
| Calcium | 34.3mg | 6% | |
* 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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