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Roasted Carrot and Leek Soup
TALES FROM THE KITCHEN SHED11Ingredients
65Minutes
320Calories
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Ingredients
US|METRIC
4 SERVINGS
- 6 medium carrots (cut into 2 inch, 5cm chunks)
- 1 medium potato (cut into 2 inch, 5cm chunks)
- 4 leeks (large, washed and sliced into 2 inch, 5cm pieces)
- 2 cloves garlic (unpeeled)
- 1 sprig thyme
- 4 Tbsp. rapeseed oil
- balsamic vinegar (A splash of)
- salt (and plenty of pepper)
- 1.5 liters vegetable stock
- 1 Tbsp. chopped parsley (freshly)
- 200 mL milk (for a creamy version, optional)
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium1810mg75% |
| Potassium810mg23% |
| Protein6g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber6g24% |
| Sugars17g |
| Vitamin A350% |
| Vitamin C50% |
| Calcium20% |
| Iron15% |
* 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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