Best Curried Leek and Potato Soup
434
Curried Leek and Potato Soup recipe
Ingredients
| 2 | tablespoons |
vegetable oil
|
|
| 1 | large |
onions
chopped |
|
| 4 | large |
leeks
thinly sliced and well washed |
* |
| 12 | ounces |
potatoes
diced |
|
| 1 | pinch |
arame
weed |
* |
| 1 | teaspoon |
rosemary leaves
|
|
| ½ | teaspoon |
curry powder
|
|
| 1 ¾ | pints |
water
|
* |
| 1 | clove |
garlic
crushed and minced |
|
|
soy sauce, tamari
to taste |
* |
Directions
Heat oil in a soup pot and sauté the onion and leeks for 5 minutes.
Add the potatoes, arame, rosemary, curry powder and water.
Stir well, bring to the boil, reduce heat, cover and cook for 20.
Blend until smooth in a blender with the garlic clove and soy sauce.
Reheat and serve.
Nutrition Facts
Serving Size 72g (2.5 oz)Amount per Serving
Calories 9762% of calories from fat
% Daily Value *
Total Fat 7g
10%
Saturated Fat 1g
4%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 3mg
0%
Total Carbohydrate
3g
3%
Dietary Fiber 1g
5%
Sugars g
Protein
2g
Vitamin A 0%
•
Vitamin C 9%
Calcium 2%
•
Iron 2%
* based on a 2,000 calorie diet
How is this calculated?
