Leek Soup

2 Reviews
100% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

2 onions, white, coarsely chopped 400 g
2 tbsp olive oil 30 mL
4 leeks, coarsely chopped 1.2 kg
8 cups chicken broth, low-sodium 2 L
2 potatoes, coarsely chopped 400 g
1/4 cup soy yogurt, or soy cream 65 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Sauté onions in oil for 4 minutes over medium heat. Add leeks and cook for 6 more minutes.
  2. Add chicken broth and potatoes and cook until the potatoes are perfectly done.
  3. Cool, mix in the blender, add yogurt or non-dairy cream and season. Avoid boiling the soup when warming it up.

Nutrition Facts Table

per 1 serving (360 g)

Amount

% Daily Value

Calories

130

Fat

4 g

6 %

Saturated 0.7 g
+ Trans 0 g

4 %

Cholesterol

0 mg

Sodium

70 mg

3 %

Carbohydrate

21 g

7 %

Fibre

2 g

8 %

Sugars

3 g

Net Carbs

19 g

Protein

6 g

Vitamin A

0 %

Vitamin C

20 %

Calcium

5 %

Iron

10 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Good source of  :
Niacin, Potassium, Vitamin B6
Source of  :
Calcium, Copper, Folacin, Iron, Magnesium, Manganese, Phosphorus, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin C, Vitamin E
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1 ½
Fats ½
More info
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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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