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Potato, Beet, and Leek Soup (And How To Make Vegetable Stock)
FARM FRESH FEASTS15Ingredients
65Minutes
330Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1 Tbsp. cooking oil (your choice)
- 3 cups chopped leeks (loosely packed, coarsely)
- 4 cups cabbage (coarsely chopped, I had Napa)
- 1 1/2 cups shredded carrots (or 1 cup chopped)
- 1 lb. potato (chopped, about 3 cups)
- 1 lb. beets (peeled, chopped, about 3 cups)
- 6 cups vegetable stock
- fresh dill (I used 3 large sprigs and pulled them out before pureeing)
- bay leaf
- 3/4 tsp. salt (I had kosher, and I am constantly worried about oversalting so use your judgement)
- 10 pepper (grinds)
- 1/3 cup sugar (or sweetener of your choice)
- 1/3 cup sherry vinegar
- sour cream (optional, a dollop per serving)
- 1 lb. ground beef (optional, seasoned with 1 teaspoon Worcestershire sauce, browned, and drained)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat4.5g23% |
| Trans Fat0.5g |
| Cholesterol45mg15% |
| Sodium1190mg50% |
| Potassium930mg27% |
| Protein16g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber6g24% |
| Sugars20g |
| Vitamin A100% |
| Vitamin C70% |
| Calcium8% |
| Iron20% |
* 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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