4 Serves
125 Mins
Prepare the vegetables by cleaning and slicing the leeks and onions, and mincing the garlic cloves.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
59 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
100 µg / 400 µgCalcium
125 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
100 mg / 1,250 mgPotassium
532 mg / 4,700 mgSodium
2138 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
4 g / 28 gSugar
13 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Heat the olive oil in a large stock pot over medium heat.
Add the sliced leeks, onions, and minced garlic to the pot and sauté until softened and fragrant.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Reduce the heat to low and simmer the soup for 85 minutes to allow the flavors to meld and the vegetables to become tender.
Season the soup with salt and black pepper to taste, then serve hot.
25
g75
g24
g
