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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop all of the vegetables except the potatoes, which should be boiled for 20 minutes to soften before adding later. | 2. Fry the rest of the vegetables and crushed garlic in the olive oil, in a wok or saucepan for 15 to 20 minutes over a medium heat. | 3. Do not allow them to burn, just brown and release their juices. | 4. Add the tin of chopped tomatoes, vegetable stock, cooked potatoes (chopped) and seasonings. | 5. Cook for another 15 minutes (or longer if required). | 6. Serve hot either as is, or with half of the soup pureed using a potatoe masher. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leek	1			54.29	12.5935	1.335	0.267
potato	3			-	-	-	-
onion	1			64.0	14.944	1.76	0.16
garlic clove	1			-	-	-	-
yellow pepper	1/2			-	-	-	-
green pepper	1/2			14.9	3.4568	0.6407	0.1267
carrot	2			104.96	24.5248	2.3808	0.6144
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468
pepper			ground	-	-	-	-
salt				-	-	-	-
parsley	1	teaspoon	dried	0.45	0.0791	0.0371	0.0099
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
extra virgin olive oil	2	tablespoons		-	-	-	-
vegetable stock	2	cups		22.1	4.1106	1.0608	0.3094

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.