Chunky Veggie Broth

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Chunky Veggie Broth
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
249
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie249 kcal(12 %)
Protein5.79 g(6 %)
Fat11.65 g(10 %)
Carbohydrates36.31 g(24 %)
Sugar added0 g(0 %)
Roughage3.8 g(13 %)
Vitamin A173.16 mg(21,645 %)
Vitamin D0 μg(0 %)
Vitamin E0.74 mg(6 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.05 mg(5 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.3 mg(21 %)
Folate52.91 μg(18 %)
Pantothenic acid0.08 mg(1 %)
Biotin0.62 μg(1 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C32.34 mg(34 %)
Potassium803.51 mg(20 %)
Calcium49.66 mg(5 %)
Magnesium36.74 mg(12 %)
Iron2.02 mg(13 %)
Zinc0.37 mg(5 %)
Saturated fatty acids7.19 g
Cholesterol30.53 mg

Ingredients

for
4
Ingredients
2 large Leeks
¼ cup butter
4 large potatoes (peeled and cubed)
salt
freshly ground Black pepper
4 cups vegetable stock (or water)
How healthy are the main ingredients?
Leekpotatosalt

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.