Directions:
- In saucepan, melt butter over medium heat; cook leeks until soft and fragrant but not browned.
- Add peas, spinach, chicken stock and savory.
- Bring to boil; reduce heat, cover and simmer for 20 minutes.
- In food processor or blender, puree soup, in batches, until smooth.
- Season with salt and pepper to taste.
- Serve with a drizzle of yogurt on top of each serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.63 Kcal (618 kJ) | ||
| Calories from fat | 36.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.08g | 6% | |
|---|---|---|---|
| Cholesterol | 11.23mg | 4% | |
| Sodium | 253.27mg | 11% | |
| Potassium | 310.38mg | 7% | |
| Total Carbs | 20.47g | 7% | |
| Sugars | 7.53g | 30% | |
| Dietary Fiber | 4.28g | 17% | |
| Protein | 7.88g | 16% | |
| Vitamin C | 17.4mg | 29% | |
| Iron | 2.3mg | 13% | |
| Calcium | 47.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 62.78 Kcal (263 kJ) | ||
| Calories from fat | 15.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.74g | 6% | |
|---|---|---|---|
| Cholesterol | 4.78mg | 4% | |
| Sodium | 107.71mg | 11% | |
| Potassium | 132mg | 7% | |
| Total Carbs | 8.71g | 7% | |
| Sugars | 3.2g | 30% | |
| Dietary Fiber | 1.82g | 17% | |
| Protein | 3.35g | 16% | |
| Vitamin C | 7.4mg | 29% | |
| Iron | 1mg | 13% | |
| Calcium | 20.1mg | 5% | |
* 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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