Directions:
- Dice leeks, potatoes, onion, celery, zucchini, and carrots into 1/4 inch pieces. In a 6 qt. stock pot, combine 3 T olive oil, with water. Add veggies and saute over medium heat until water evaporates. Do not brown veggies. Add stock and bring to a boil. Cook at a gentle boil for 30 minutes. Meanwhile in blender, place tomatoes, basil, garlic and 3 T water. Pulse until pureed.
- Stir puree into cooked soup. Do not boil. Season with salt and pepper. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206.08 Kcal (863 kJ) | ||
| Calories from fat | 126.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.03g | 22% | |
|---|---|---|---|
| Sodium | 1199.59mg | 50% | |
| Potassium | 681.08mg | 14% | |
| Total Carbs | 15.13g | 5% | |
| Sugars | 5.83g | 23% | |
| Dietary Fiber | 3.22g | 13% | |
| Protein | 2.37g | 5% | |
| Vitamin C | 38.6mg | 64% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.9mg | 5% | |
| Calcium | 74.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 40.68 Kcal (170 kJ) | ||
| Calories from fat | 24.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.77g | 22% | |
|---|---|---|---|
| Sodium | 236.79mg | 50% | |
| Potassium | 134.44mg | 14% | |
| Total Carbs | 2.99g | 5% | |
| Sugars | 1.15g | 23% | |
| Dietary Fiber | 0.64g | 13% | |
| Protein | 0.47g | 5% | |
| Vitamin C | 7.6mg | 64% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.2mg | 5% | |
| Calcium | 14.6mg | 7% | |
* 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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