Directions:
- Put the mixed vegetables into a mixing bowl and cover them with cold water. let them soak overnight.
- Drain & rinse the vegetables.
- Wash & clean the leeks thoroughly. carefully chop the into small rings,taking care to keep your fingers away from the blade of the knife.
- Melt the butter in the saucepan over low heat & stir in the leeks.
- Mix the vegetables with the leeks & butter. then pour in the milk.
- Stir in the salt & pepper and cook the soup over low heat until they are soft,about 1 to 1 1/2 hours.
- Take the soucepan off the heat.
- Carefully chop the parsley very fine.
- Pour the soup into a serving dish or bowls & sprinkle the parsley over the top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.46 Kcal (982 kJ) | ||
| Calories from fat | 139.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.5g | 24% | |
|---|---|---|---|
| Cholesterol | 43.22mg | 14% | |
| Sodium | 284.63mg | 12% | |
| Potassium | 361.56mg | 8% | |
| Total Carbs | 18.74g | 6% | |
| Sugars | 9.3g | 37% | |
| Dietary Fiber | 1.66g | 7% | |
| Protein | 5.82g | 12% | |
| Vitamin C | 12.7mg | 21% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.8mg | 10% | |
| Calcium | 202.7mg | 20% | |
| Amount Per 100 g | |||
| Calories | 105.57 Kcal (442 kJ) | ||
| Calories from fat | 62.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.98g | 24% | |
|---|---|---|---|
| Cholesterol | 19.46mg | 14% | |
| Sodium | 128.16mg | 12% | |
| Potassium | 162.79mg | 8% | |
| Total Carbs | 8.44g | 6% | |
| Sugars | 4.19g | 37% | |
| Dietary Fiber | 0.75g | 7% | |
| Protein | 2.62g | 12% | |
| Vitamin C | 5.7mg | 21% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.8mg | 10% | |
| Calcium | 91.3mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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