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Madam Martini's Version of Magical Leek Soup Recipe

Looking for an easy Madam Martini's Version of Magical Leek Soup recipe? Learn how to make Madam Martini's Version of Magical Leek Soup using healthy ingredients.


Submitted by madammartini

Makes 12 servings



Concocted with Mireille Guiliano's recipe for "Magical Leek Soup" and Gordon Ramsey's "Broccoli Soup" in mind, this is a creation I've made to try to get me through this detoxing weekend so I can go through with the plan designed in "French Women Don't Get Fat".

Recipe Ingredients for Madam Martini's Version of Magical Leek Soup

4 leeks
3 bunches of broccoli
1 lb. yam
1 stalk celery
6 c. water
2 tsp. salt
2 tsp. black pepper
1 c. cabbage leaves

Recipe Directions for Madam Martini's Version of Magical Leek Soup

  1. One at a time, slice leeks from end to end. Peel each piece off, rinsing well (you'd be surprised how much dirt is in them). Cut off the whites and yellows of the leeks, and put them in a large stockpot. The greens can be chopped up and saved for a soup stock for later.

  2. Take the whole stock of celery. Cut of the very end, and rinse each rib thoroughly. Cut off the leaves and dry ends of the ribs and slice them up small. Add to the pot. The leaves can also be saved for soup stock.

  3. Take the broccoli. Cut off the florets and put into the pot. Peel the stems with a vegetable peeler or knife, until the outer skin is removed. (NOTE: You can do this anytime you use broccoli in a recipe. Once the stem is peeled, it becomes soft and sweet and delicious -- I love broccoli stems now that I've learned this delightful trick!). Chop the stems up and add them to the pot. Any leaves, peelings or bits leftover can, again, be saved for soup stock.

  4. Peel the sweet potato. Chop it up fine as well and add to the pot.

  5. Rinse the cabbage leaves. Tear them into smaller pieces and add to the pot.

  6. Add 12 c. water and begin to boil. Boil until all vegetables are soft and tender.

  7. Strain the vegetables from the broth. In a blender, fill half with vegetables, and 1/4 with broth. Blend until smooth and green. Pour back into pot and set aside. Repeat until all vegetables are gone. Pour another bit of water back into the blender pitcher and shake a bit, then pour this water with the last of the soup blend into the pot. Any leftover broth can, again, be saved for soup stock.

Categories

Soup

Nutrition Facts
Serving Size 346.6g
Amount Per Serving
Calories
116
Calories from Fat
6
% Daily Value*
Total Fat
0.7g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
451mg
19%
Potassium
809mg
23%
Total Carbohydrates
25.3g
8%
Dietary Fiber
6.2g
25%
Sugars
4.1g
Protein
5.4g
Vitamin A 31% Vitamin C 243%
Calcium 10% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
A
  Good points
  • No saturated fat
  • No cholesterol
  • Very high in dietary fiber
  • High in manganese
  • High in magnesium
  • High in phosphorus
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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