Choosing Chia · by Jess★ 4.8
vegan beet, potato and leek soup
NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 13%
CARBS 48G68% OF CAL
7G FIBER10G SUGAR31G OTHER
FAT 8G26% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan beet, potato, and leek soup with warm spices. Colorful, comforting, and completely plant-based.
mainamericansoup🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tbsp avocado oil (or vegetable oil
- 2 leeks, chopped
- 1 small onion, chopped,
- 4 garlic cloves, chopped
- 3 medium potatoes, peeled and chopped
- 3 small beets (or 2 larger), peeled and chopped
- 4 cups vegetable broth
- 1/4 tsp cayenne pepper
- 1/2 tsp cumin
- salt & pepper to taste
At a glance
PER SERVING · TIME 40M
CAL 14%·PRO 13%
CARBS 48G68% OF CAL
7G FIBER10G SUGAR31G OTHER
FAT 8G26% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 933mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1138mg
- Calcium
- 66mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 933MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.