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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1/2 lb leeks, minced
- 2 x carrots, minced
- 3/4 lb potatoes, peeled and diced
- 1 quart chicken stock or possibly water
- 1 tsp garlic pwdr
- 1 tsp onion pwdr
- 1/2 tsp oregano
- 1 x bay leaf
- 2 bn spinach, cooked and minced
- 6 ounce buttermilk
- Â Â Salt and pepper to taste
Direcciones
- Heat oil in large soup pot. Saute/fry leeks and carrots till leeks are translucent/soft. Add in potatoes, stock, garlic pwdr, onion pwdr, oregano and bay leaf. Simmer till potatoes soften and begin to fall apart.
- Remove from heat and puree mix with hand blender or possibly food processor.
- Return pureed soup to pot. Add in spinach and buttermilk and return to a simmer.
- Cook 10 min. Season with salt and pepper to taste, and serve.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 523g | |
| Recipe makes 4 servings | |
| Calories 175 | |
| Calories from Fat 42 | 24% |
| Total Fat 4.77g | 6% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 544mg | 23% |
| Potassium 1358mg | 39% |
| Total Carbs 26.52g | 7% |
| Dietary Fiber 6.7g | 22% |
| Sugars 5.7g | 4% |
| Protein 9.46g | 15% |
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