Directions:
- Remove the roots and leaves from the leeks, wash well, and chop roughly.
- Heat the oil in a large, heavy-based saucepan or stock pot. Saute the leek until softened.
- Add the garlic and pepper, and continue cooking, stirring, for around a minute.
- Add the spinach, in batches if using fresh, broccoli, potato and stock. Cover and simmer until the potato is tender.
- Remove from heat and allow to cool slightly.
- Blend on high speed using a hand held/stick mixer.
- Serve with grated parmesan or sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 487.1 Kcal (2039 kJ) | ||
| Calories from fat | 18.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.07g | 3% | |
|---|---|---|---|
| Sodium | 18637.87mg | 777% | |
| Potassium | 314.19mg | 7% | |
| Total Carbs | 94.72g | 32% | |
| Sugars | 2.54g | 10% | |
| Dietary Fiber | 2.94g | 12% | |
| Protein | 3.08g | 6% | |
| Vitamin C | 35.4mg | 59% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 1.6mg | 9% | |
| Calcium | 75.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 217.03 Kcal (909 kJ) | ||
| Calories from fat | 8.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.92g | 3% | |
|---|---|---|---|
| Sodium | 8304.03mg | 777% | |
| Potassium | 139.98mg | 7% | |
| Total Carbs | 42.2g | 32% | |
| Sugars | 1.13g | 10% | |
| Dietary Fiber | 1.31g | 12% | |
| Protein | 1.37g | 6% | |
| Vitamin C | 15.8mg | 59% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 0.7mg | 9% | |
| Calcium | 33.7mg | 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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