Potatoless Potato-Leek Soup

Potatoless Potato-Leek Soup satisfies the craving for this classic soup for those that need to eliminate nightshades from their diet. Instead of potatoes you can swap in some other nutrient-dense vegetables like rutabaga and cauliflower. It results in an even more flavorful soup that still retains all the creamy goodness of the original.

Featured Ingredients

Leeks are members of the allium (aka onion) family and are one of the top food sources of thiosulfinates, which are sulfur-containing compounds responsible for diverse health benefits including powerful anticancer properties as well as antioxidant, antiinflammatory, and antithrombotic effects.

Rutabaga (aka swede) is both a member of the cruciferous family and a starchy root vegetable, that originated as a cross between cabbage and turnip naturally in the wild. This veggie is a top food source of glucosinolates (sulfur-containing compounds that break down into bioactive isothiocyanates and indoles, which are absolute rock stars as far as human health is concerned!)

Cauliflower is a member of the cruciferous vegetable family, the members of which have been linked to numerous health benefits, including lower risks of all-cause mortality, cardiovascular disease and cancer.

Leek Nutrients

Rutabaga Nutrients

Cauliflower Nutrients

Potatoless Potato-Leek Soup

Nutrivore Score: 396

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 8

Calories 123kcal

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Ingredients

• 1 medium onion (yellow) chopped
• 4 stalks celery chopped
• 3 medium leeks
• 1 medium rutabaga peeled, and cut into 1 inch cubes
• 1 head cauliflower roughly chopped
• 12 cups chicken broth
• 1 teaspoon salt to taste
• 3 tablespoons butter unsalted (optional)

Instructions

• Clean leeks well and separate the green part of the leeks from the white.  Cut the white part of the leeks into ½” slices.  Chop the green part of the leeks fairly fine and set aside.
• Place the chopped onion, celery, rutabaga and white part of the leeks in a big pot with the chicken broth.  Bring to a boil over high heat, then reduce to a simmer.
• Simmer vegetable approximately 40 minutes, until rutabaga is soft.
• Add cauliflower and simmer another 15 minutes, until cauliflower is soft.
• Blend soup with an immersion blender (or in batches in a standing blender) until smooth.
• Add leek greens to the pot and simmer another 5 minutes, until cooked.
• Stir in salt and butter.

Nutrition

Nutrition Facts

Potatoless Potato-Leek Soup

Amount per Serving

Calories

123

% Daily Value*

Fat

 

5

g

8

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

0.3

g

Monounsaturated Fat

 

1

g

Cholesterol

 

18

mg

6

%

Sodium

 

1683

mg

73

%

Potassium

 

559

mg

16

%

Carbohydrates

 

16

g

5

%

Fiber

 

4

g

17

%

Sugar

 

7

g

8

%

Protein

 

5

g

10

%

Vitamin A

 

786

IU

16

%

Vitamin C

 

52

mg

63

%

Calcium

 

83

mg

8

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.