13 Ingredients
  • 3 leeks, white and light-green parts only
  • 1 tablespoon extra-virgin olive oil
  • 3 carrots, peeled and cut into 1/4-inch-thick slices
  • 1 small fennel bulb, trimmed and cut into wedges, fronds reserved for garnish
  • 1 small fennel bulb, trimmed and cut into wedges, fronds reserved for garnish
  • 2 celery stalks, cut crosswise into 1/4-inch slices
  • 4 sprigs fresh flat-leaf parsley
  • 4 sprigs fresh thyme
  • One 14 1/2-ounce can fat-free vegetable stock
  • 2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground pepper
  • One 1-pound salmon fillet, skin removed, cut into 1-inch cubes
  • 1 bunch (about 3 ounces) spinach, washed and cut into 1 1/2-inch-wide strips
Nutrition
228
11% daily value
6 servings
                                       
                                            dairy-​free, gluten-​free
     

Fat

20% 13

Saturated

13% 3

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 3

Carbs

4% 12

Carbs (net)

- 9

Fiber

10% 3

Sugars

- 4

Sugars, added

- 0

Protein

34% 17

Cholesterol

14% 42

Sodium

24% 586

Calcium

7% 73

Magnesium

13% 53

Potassium

12% 585

Iron

12% 2

Zinc

5% 1

Phosphorus

32% 221

Vitamin A

41% 369

Vitamin C

21% 19

Thiamin (B1)

18% 0

Riboflavin (B2)

15% 0

Niacin (B3)

45% 7

Vitamin B6

52% 1

Folate equivalent (total)

22% 88

Folate (food)

- 88

Folic acid

- 0

Vitamin B12

102% 2

Vitamin D

- 0

Vitamin E

26% 4

Vitamin K

92% 110
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