12 Ingredients
  • 6 medium leeks
  • 2 tbsp. olive oil
  • 4 medium stalks celery
  • 3 medium parsnips
  • 2 medium red potatoes
  • 1 butternut squash
  • 2 can vegetable broth
  • 4 c. water
  • ½ tsp. chopped fresh thyme leaves plus thyme sprig for garnish
  • 1 tsp. salt
  • ¾ tsp. coarsely ground black pepper
  • 1 c. half-and-half or light cream
Nutrition
225
11% daily value
8 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

11% 7

Saturated

14% 3

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

13% 38

Carbs (net)

- 32

Fiber

26% 6

Sugars

- 9

Sugars, added

- 0

Protein

9% 4

Cholesterol

4% 11

Sodium

33% 789

Calcium

14% 138

Magnesium

17% 73

Potassium

18% 846

Iron

15% 3

Zinc

7% 1

Phosphorus

21% 144

Vitamin A

47% 422

Vitamin C

46% 41

Thiamin (B1)

17% 0

Riboflavin (B2)

10% 0

Niacin (B3)

13% 2

Vitamin B6

37% 0

Folate equivalent (total)

27% 110

Folate (food)

- 110

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

16% 2

Vitamin E

19% 3

Vitamin K

44% 53

Sugar alcohols

- 0

Water

- 461
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