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  • Summary

    This recipe has been adapted from Dr. Andrew Weil's book, "The Healthy Kitchen" (Knopf, 2005) and is used in Andy's Roasted Winter Squash and Apple Soup.

    Ingredients

    • 1 tablespoon extra-virgin olive oil
    • 2 leeks, white and light-green parts only, well-washed and chopped
    • 4 medium onions, chopped
    • 6 large carrots, peeled and chopped
    • 3 celery stalks, chopped
    • 1 small bunch parsley stems
    • 2 teaspoons dried whole marjoram
    • 1/2 teaspoon dried whole thyme
    • 3 Turkish bay leaves, or 1/2 California bay leaf
    • 1 1/2 gallons cold purified water

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 20
    • Amount Per Serving
    • Calories: 27 % Daily Value *
    • Total Fat: 1 g 1.68%
    • Saturated Fat: 0 g 1%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 18 mg 0.75%
    • Calcium: 54 mg 5.45%
    • Potassium: 43 mg 1.22%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 11.94%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 5 g %
    • Dietary Fiber: 1 g 5.91%
    • Sugar: 0 g
    • Protein: 1 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 9.18%
    • Vitamin C 5.65%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq