Zesty Leek Broth
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
205
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 205 cal. | (10 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 187.6 μg | (313 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 404 μg | (135 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 97 mg | (102 %) | ||
| Potassium | 1,170 mg | (29 %) | ||
| Calcium | 287 mg | (29 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 298 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 ½ cups Leeks (cleaned and finely sliced)
- 3 Tbsps olive oil
- 1 onion (chopped)
- 2 cloves garlic cloves (chopped)
- 4 tsps chopped marjoram
- ⅜ cup dry white wine
- 4 cups vegetable stock
- lemon zest
- lemon juice
- salt
- freshly ground Black pepper
- 2 Tbsps cream (30% fat)
- grated Nutmeg
- marjoram (to garnish)
Preparation steps
1.
Set aside a few slices of leeks to garnish the soup. Heat the oil in a pan and cook the onion and remaining leeks until they start to soften.
2.
Add the garlic and marjoram and cook gently for 10 minutes, stirring from time to time.
3.
Add the wine and stock, bring to the boil, cover and simmer for about 20 minutes. Remove from the heat and blend to a puree.
4.
Return the soup to the pan and reheat gently then stir in the lemon juice and season with salt and pepper. Serve in warmed bowls garnished with a drizzle of cream, the reserved leeks, lemon zest, nutmeg and marjoram.
