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30-Minute Potato Soup with Mushrooms Leeks & Quinoa VEEG
VEEG18Ingredients
40Minutes
270Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 leeks (generous cup of, rinsed well and chopped into strands and circles, crosswise, or use onion - Set aside a few pieces to use as a garnish., optional)
- 1 cup carrots (sliced into circles)
- 1 cup celery (sliced into crescent moon shapes)
- 6 garlic (or so cloves of fresh, minced - You could use less garlic, by why?)
- 3 bay leaves
- 6 sprigs fresh thyme
- dried thyme leaves
- 1 tsp. ground mustard
- 1 1/2 tsp. ground turmeric (This is a terrific bulk value for an organic variety of turmeric powder.)
- 1 lb. baby portabella mushrooms (cleaned and sliced)
- 2 lb. potatoes (or 6 or so medium-sized, washed & sliced thin)
- 6 cups broth (your favorite veggie, or water)
- sea salt (a pinch or so of pink Himalayan, or another salt, to taste)
- 2 nutmeg ( - We used over a half of a teaspoon of nutmeg so use more or less according to preference.)
- 2 baby spinach (fists full of, about 2 cups or a cup or two of broccoli, peas, kale, etc.)
- 15 oz. lite coconut milk (unsweetened , cashew milk, macadamia milk or any unsweetened variety of plant-based milk that suits you)
- freshly ground black pepper
- quinoa (an optional scoop of prepared, or rice for serving, if you like - This is such a tasty way to use leftover rice or quinoa! For eight servings we used roughly three cups of prepared quinoa.)
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium760mg32% |
| Potassium1330mg38% |
| Protein10g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A130% |
| Vitamin C70% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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