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potato, leek, and quinoa soup
- prep: 15 min
- cook: 30 min
- total: 45 min
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SaveIngredients
- 1/2 cup quinoa, uncooked and rinsed
- 2-3 tbsp olive oil
- 2 leeks, washed and sliced
- 2 Russet potatoes, peeled and diced
- 4 cups vegetable broth
- 1/2 tsp dried thyme
- dash of marjoram
- 1/4 tsp dried red chili flakes
- salt and pepper, to taste
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 158 % Daily Value *
- Total Fat: 8 g 12.4%
- Saturated Fat: 1 g 5.43%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 672 mg 27.98%
- Calcium: 32 mg 3.23%
- Potassium: 123 mg 3.51%
- Magnesium: 0 mg 0%
- Iron: 1 mg 6.49%
- Zinc: 0 mg 0%
- Total Carbohydrate: 19 g %
- Dietary Fiber: 2 g 6.25%
- Sugar: 5 g
- Protein: 3 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 1.09%
- Vitamin C 0.25%
- 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 - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total1 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
