4 Serves
45 Mins
Prepare the vegetables by washing and chopping the leeks, onions, and mixed vegetables into uniform pieces.
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Vitamin K
35 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
104 µg / 400 µgCalcium
124 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
74 mg / 420 mgPhosphorus
147 mg / 1,250 mgPotassium
586 mg / 4,700 mgSodium
107 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
10 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Heat the olive oil in a large saucepan over moderate heat and sauté the chopped onions and leeks until they are soft and translucent.
Add the remaining mixed vegetables to the saucepan and stir thoroughly to ensure they are evenly coated with the oil.
Cover the saucepan and allow the vegetables to steam for 5 minutes.
Pour in the water and add the spice blend, then simmer the soup for 20 minutes, stirring occasionally until the vegetables are tender.
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