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Ingredients
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1 tablespoon olive oil
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1 onion, thinly sliced
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1 leek, thinly sliced
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1 potato, cubed
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½ cup broccoli florets
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â…“ cup shredded cabbage
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2 cups vegetable broth
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salt and freshly ground black pepper to taste
Directions
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Heat oil in a saucepan over medium heat. Add onion and leek; cook and stir until translucent, about 5 minutes. Stir in potato, broccoli, and cabbage. Reduce heat to medium-low and cook, stirring occasionally, until softened, 3 to 5 minutes.
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Pour vegetable broth into the saucepan. Bring to a boil; reduce heat and simmer until vegetables are tender, about 15 minutes. Season with salt and pepper.
Nutrition Facts (per serving)
255 | Calories |
8g | Fat |
43g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 255 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 1g | 5% |
Sodium 567mg | 25% |
Total Carbohydrate 43g | 16% |
Dietary Fiber 7g | 25% |
Total Sugars 11g | |
Protein 6g | 12% |
Vitamin C 60mg | 66% |
Calcium 101mg | 8% |
Iron 3mg | 14% |
Potassium 787mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.