Directions:
- Lightly cook onion garlic and leek in a pot with olive oil until pale.
- Chop the potato into slices and add to pan
- Add 3 cups of chicken stock and 1 to 2 cups of water. enough to cover the vegetables.
- Add ginger to mix and bring to the boil.
- When boiling allow soup to simmer until potato is cooked through.
- Remove any excess water to an esitmated desired soup consistency and blend soup using a blender.
- Add the cream and allow to simmer for a few minutes.
- Add the coriander to taste and serve with some toast.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1308.18 Kcal (5477 kJ) | ||
| Calories from fat | 370.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.14g | 63% | |
|---|---|---|---|
| Cholesterol | 21.6mg | 7% | |
| Sodium | 1614.64mg | 67% | |
| Potassium | 4195.98mg | 89% | |
| Total Carbs | 203.2g | 68% | |
| Sugars | 61.04g | 244% | |
| Dietary Fiber | 25.22g | 101% | |
| Protein | 42.33g | 85% | |
| Vitamin C | 114.5mg | 191% | |
| Vitamin A | 6.5mg | 217% | |
| Iron | 15.8mg | 88% | |
| Calcium | 482.4mg | 48% | |
| Amount Per 100 g | |||
| Calories | 74.61 Kcal (312 kJ) | ||
| Calories from fat | 21.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.35g | 63% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 7% | |
| Sodium | 92.09mg | 67% | |
| Potassium | 239.31mg | 89% | |
| Total Carbs | 11.59g | 68% | |
| Sugars | 3.48g | 244% | |
| Dietary Fiber | 1.44g | 101% | |
| Protein | 2.41g | 85% | |
| Vitamin C | 6.5mg | 191% | |
| Vitamin A | 0.4mg | 217% | |
| Iron | 0.9mg | 88% | |
| Calcium | 27.5mg | 48% | |
* 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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