Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lb leeks, chopped
- 2 pint vegetable stock
- 6 oz potatoes, diced
- 2 tablespoons sunflower oil
- 1 onion, chopped
- 1 celery head, chopped
- 1 bouquet garni
- parsley, chopped
- =
Directions
In a large saucepan, heat oil and cook onlines until brown. Add celery, potatoes, leeks and parsley. Cook for 10 minutes. Add vegetable stock and bouquet garni. Simmer over low heat for 30 minutes. Turn off heat and take bouquet garni out of the saucepan. Pour mixture in a blender and blend until smooth. Transfer soup back to the saucepan. Heat again before serving. Garnish with parsley.