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2 tbsp | olive oil | 30 mL | |
1 | leeks, minced | 300 g | |
1 1/2 cup | broccoli, cut into small florets | 190 g | |
1 1/2 cup | cauliflower, cut into small florets | 240 g | |
1 stalk | celery, diced into cubes | 70 g | |
2 cups | chicken broth, low-sodium | 500 mL | |
1 cup | water | 250 mL | |
1 tsp | dried sage | 1 g | |
1/4 cup | almond beverage, unsweetened, fortified, rice, or soy | 65 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
A blender or food processor will be very useful to purée the soup.
per 1 serving (250 g)
Amount % Daily Value |
Calories 100 |
Fat 6 g 9 % |
Saturated
0.9 g
5 % |
Cholesterol 0 mg |
Sodium 70 mg 3 % |
Carbohydrate 8 g 3 % |
Fibre 3 g 11 % |
Sugars 2 g |
Net Carbs 5 g |
Protein 4 g |
Vitamin A 8 % |
Vitamin C 85 % |
Calcium 6 % |
Iron 8 % |
Food Group | Exchanges |
---|---|
Vegetables | 1 |
Fats | 1 |