This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011
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] |
A blender or food processor will be very useful to purée the soup.
per 1 serving (360 g)
Amount % Daily Value |
Calories 130 |
Fat 4 g 6 % |
Saturated
0.7 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 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | 1 ½ |
Fats | ½ |