17 Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well
  • 3 celery stalks, cut on the bias into 1/2-inch-thick pieces
  • 3 medium carrots, cut into cubes
  • 2 garlic cloves, crushed
  • 2 pinches of red-pepper flakes
  • freshly ground pepper
  • coarse salt
  • 5 1/4 cups homemade or store-bought low-sodium chicken stock
  • 1 1/2 cups water
  • 1 small (1 to 1 1/2 pounds) butternut squash, peeled and cut into cubes
  • 2 Yukon Gold potatoes (about 12 ounces), cut into cubes
  • 1 head escarole, cut into 1-inch-thick ribbons
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons thinly sliced fresh mint
  • 2 tablespoons thinly sliced fresh dill
Nutrition
134
7% daily value
12 servings
                                       
                                            balanced, low-​sugar, dairy-​free, gluten-​free
     

Fat

6% 4

Saturated

3% 1

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 1

Carbs

7% 22

Carbs (net)

- 17

Fiber

18% 4

Sugars

- 3

Sugars, added

- 0

Protein

11% 6

Cholesterol

- 0

Sodium

7% 160

Calcium

8% 76

Magnesium

11% 44

Potassium

12% 541

Iron

12% 2

Zinc

5% 1

Phosphorus

16% 109

Vitamin A

42% 382

Vitamin C

22% 20

Thiamin (B1)

9% 0

Riboflavin (B2)

6% 0

Niacin (B3)

16% 3

Vitamin B6

32% 0

Folate equivalent (total)

13% 53

Folate (food)

- 53

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

- 0

Vitamin E

9% 1

Vitamin K

19% 23

Sugar alcohols

- 0

Water

- 267
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