Potato, Zucchini, and Leek Soup Recipe


Submitted by h_rainbow

Makes 5 servings


So very easy, quick and filling.

Ingredients
1 tbsp olive oil
1 1/2 tsp unsalted butter
1 large leek, sliced (you can sub. with any onion)
2 zucchini, sliced and peeled
4 large white potatoes,(or 6-7 small reds would be great too), diced
7 cups of water
1 tsp chili pepper (optional)
1 1/2 tsp salt
Directions
  1. heat oil and butter in a pot until melted, then add onion. saute on low heat until onion is soft. Add zucchini,

  2. mix to coat , then saute for another 1 - 2 min.

  3. Add potatoes and water and simmer over low heat until potatoes are cook and start to break down. ( increase heat to thicken, add more water to thin.)

  4. towards the end of cookin add chili pepper.

  5. puree or mash the ingedients together, leaving some lumps for texture. season with salt to taste.

  6. note: this soup is a good first course before a roast or lasagna, and is equally delicous when served lightly chilled on a hot summers day. I found this recipe years ago and enjoy it all year round.

Categories

Potatoes, Appetizers, First Course, Side Dish, Soup, Italian, Mediterranean

Nutrition Facts
Serving Size 729.3g
Amount Per Serving
Calories
265
Calories from Fat
39
% Daily Value*
Total Fat
4.3g
7%
Saturated Fat
1.0g
5%
Cholesterol
3mg
1%
Sodium
742mg
31%
Total Carbohydrates
51.6g
17%
Dietary Fiber
8.3g
33%
Sugars
5.5g
Protein
6.2g
Vitamin A 11% • Vitamin C 123%
Calcium 6% • Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
A 		  Good points
  • Low in saturated fat
  • Very low in cholesterol
  • High in dietary fiber
  • High in potassium
  • High in vitamin B6
  • Very high in vitamin C
    		•    Bad points
  • High in sodium
    		•
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