16Ingredients
270Calories
45Minutes

Ingredients

  • 1 teaspoon olive oil
  • 2 cups leeks (thinly sliced, white and green parts)
  • 1 teaspoon salt
  • 4 cloves garlic (minced)
  • 1 carrot (large, peeled, diced medium)
  • 1 parsnip (large, peeled, diced medium)
  • 8 cups vegetable broth
  • 1 1/2 pounds yukon gold potatoes (diced medium)
  • 1 cup quinoa (dry)
  • 15 ounces white beans (drained and rinsed)
  • 1 bunch kale (about a pound, rough stems removed, torn into bite sized pieces)
  • 1/2 teaspoon fennel seed (crushed, see crushing fennel tip)
  • 1 teaspoon dried majoram
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • black pepper (fresh, to taste)
Read Directions

NutritionView more

270Calories
Sodium53%DV1280mg
Fat4%DV2.5g
Protein24%DV12g
Carbs17%DV51g
Fiber40%DV10g

PER SERVING *

Calories270Calories from Fat20
% DAILY VALUE*
Total Fat2.5g4%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium1280mg53%
Potassium1110mg32%
Protein12g24%
Calories from Fat20
% DAILY VALUE*
Total Carbohydrate51g17%
Dietary Fiber10g40%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(2)

Yummly User
sylvia s. 13 Jan 2016
This is about the 3rd time making it - great on cold, winter days. I change up the spices a bit, nothing drastic - like adding a little dill seed and have balsamic v or lemon juice to add individually. Very filling and great for a calorie restricted diet.
Nancy R. 19 Oct 2015
This is an incredibly flavorful and filling soup! Unfortunately as I was starting the preparations, I realized I was out of quinoa! That never happens!! But I had wild rice on hand and so I used 1 cup of that in place of the quinoa. I also added mushrooms (mainly because I don't use any oils in cooking and mushrooms release enough liquid while "dry sauteing" to cook the leeks, garlic, carrots and mushrooms). I also used fresh fennel instead of the seeds, as I love that flavor. My husband and I loved this soup and I'll enjoy making it again soon -- with the quinoa next time! Thanks for the recipe.