Chunky Veggie Broth
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
213
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 213 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 61.7 μg | (103 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 742 mg | (19 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 large Leeks
- ¼ cup butter
- 4 large potatoes (peeled and cubed)
- salt
- freshly ground Black pepper
- 4 cups vegetable stock (or water)
Preparation steps
1.
Wash the leeks and cut off the dark green woody part of the leaves. Cut them lengthways into 4 wash them again and then dice them.
2.
Melt 2 tbsp of the butter in a large saucepan. Add the leeks and gild them in the butter, then cover and leave to sweat over a low heat for 6-7 minutes until tender. Don’t let them burn and stir them occasionally.
3.
In another large pan bring the stock (or water) to the boil and add the potatoes and leeks, add some salt and fresh ground black pepper simmer for 35 minutes over a low heat stirring occasionally.
4.
Stir in the remaining butter and serve with crusty bread for a delicious winter meal.
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