Directions:
- Melt the butter in a soup pot on medium heat.
- Add the leek, curry powder, ginger (if using), salt, and pepper. Saute for about 5 minutes, stirring with a wooden spoon.
- Add the peas, carrot, celery, and just enough water to cover them (about 2 cups), and stir.
- Bring to a boil, then reduce heat and simmer, covered, until the vegetables are tender, about 15 to 20 minutes.
- In a blender or a large bowl, blend or mash 2 cups of the soup with the milk until thick and silky smooth.
- Return the blended soup to the soup pot, and stir to heat through.
- Ladle into bowls and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 137.67 Kcal (576 kJ) | ||
| Calories from fat | 52.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.83g | 9% | |
|---|---|---|---|
| Cholesterol | 18.33mg | 6% | |
| Sodium | 240.13mg | 10% | |
| Potassium | 384.55mg | 8% | |
| Total Carbs | 15.31g | 5% | |
| Sugars | 10.15g | 41% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 5.99g | 12% | |
| Vitamin C | 6.3mg | 11% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1mg | 5% | |
| Calcium | 220.9mg | 22% | |
| Amount Per 100 g | |||
| Calories | 61.87 Kcal (259 kJ) | ||
| Calories from fat | 23.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.62g | 9% | |
|---|---|---|---|
| Cholesterol | 8.24mg | 6% | |
| Sodium | 107.92mg | 10% | |
| Potassium | 172.82mg | 8% | |
| Total Carbs | 6.88g | 5% | |
| Sugars | 4.56g | 41% | |
| Dietary Fiber | 0.81g | 7% | |
| Protein | 2.69g | 12% | |
| Vitamin C | 2.8mg | 11% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.4mg | 5% | |
| Calcium | 99.3mg | 22% | |
* 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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