Directions:
- Melt the margarine in a heavy frying pan.
- Add the onion, celery and leeks and cook very slowly until glassy and soft.
- You want the vegetables to remain as white as possible.
- When they are soft and translucent, transfer them to a saucepan and pour in the vegetable bouillon.
- Add the potatoes and bring to a boil.
- Reduce the heat, cover and simmer until the potatoes are soft.
- Puree the soup to a fine, smooth consistency.
- Stir in the seasonings, and add the white wine.
- Serve, garnished with chopped chives, parsley or coriander leaves,
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 245.42 Kcal (1028 kJ) | ||
| Calories from fat | 105.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.75g | 18% | |
|---|---|---|---|
| Sodium | 3281.57mg | 137% | |
| Potassium | 500.29mg | 11% | |
| Total Carbs | 30.68g | 10% | |
| Sugars | 12.51g | 50% | |
| Dietary Fiber | 3.58g | 14% | |
| Protein | 5.39g | 11% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 1.2mg | 6% | |
| Calcium | 48.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 54.95 Kcal (230 kJ) | ||
| Calories from fat | 23.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.63g | 18% | |
|---|---|---|---|
| Sodium | 734.77mg | 137% | |
| Potassium | 112.02mg | 11% | |
| Total Carbs | 6.87g | 10% | |
| Sugars | 2.8g | 50% | |
| Dietary Fiber | 0.8g | 14% | |
| Protein | 1.21g | 11% | |
| Vitamin C | 1.5mg | 11% | |
| Vitamin A | 0.2mg | 26% | |
| Iron | 0.3mg | 6% | |
| Calcium | 10.8mg | 5% | |
* 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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