Guest guest Posted December 20, 2001 Report Share Posted December 20, 2001 * Exported from MasterCook * Leek and Potato Soup - Vegan Feasts Recipe By :Rose Elliot Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 leeks -- washed and sliced 1 1/2 pounds potatoes -- peeled and diced 2 tablespoons olive oil 4 1/3 cups water Fry the leeks and potatoes very gently in the olive oil in a large saucepan, covered, for 10 minutes, stirring often. Cook gently, without browning, still covered, for a further 19 minutes, stirring from time to time to prevent the vegetables sticking to the pan. Add the stock or water, stir, then simmer for 5-10 minutes, until the vegetables are tender. Puree in a blender or food processor. Season to taste with salt and pepper, stir, and serve in warmed bowls, sprinkled with chopped parsley, if using. Source: " Vegan Feasts " Copyright: " Rose Elliot 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 235 Calories; 7g Fat (26.4% calories from fat); 5g Protein; 40g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 31mg Sodium. Exchanges: 2 Grain(Starch); 2 Vegetable; 1 1/2 Fat. NOTES : Serves 4 to 6 Nutr. Assoc. : 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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