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4 Serves
80 Mins
Slice the leeks in half lengthwise and rinse thoroughly under cold running water to remove any trapped grit. Coarsely chop the cleaned leeks.
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Vitamin K
29 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
88 µg / 400 µgCalcium
92 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
127 mg / 420 mgPhosphorus
380 mg / 1,250 mgPotassium
1185 mg / 4,700 mgSodium
615 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
14 g / 28 gSugar
11 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
64 gAlcohol
0 g
In a large pot, sauté the chopped leeks and mixed vegetables over medium heat until softened.
Add the stock, lemon juice, rice, and yellow split peas to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer.
Stir in the sugar and pomegranate paste, then cover and continue to simmer until the peas and rice are tender.
Season the soup with salt and pepper to taste. Ladle into bowls and garnish with fresh pomegranate seeds before serving.
18
g17
g21
g
