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Meal Part

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Ethnic Cuisines

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Irish-Style Fresh Vegetable Potage - Reduced Sodium

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 60
Calories from Fat 0
% Daily Value*
Total Fat 2.5g 4%
Saturated Fat 0g 0%
Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 140mg 6%
Potassium 0mg 0%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 8%
Sugars 4g  
Protein 1g  
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 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.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4
Optional Ingredients not included in Nutritional Facts

Yield: 3 Quarts
Serving Size: 1 cup


Amount Ingredients
1 oz Canola Oil
1 cup Leeks, White, Fine Diced
6 cups Cauliflower, Chopped Small
4 cups Carrots, Peeled, Small Diced
1 tsp Garlic, Minced
2 qts Water, Hot
1 Tbsps Custom Culinary® Gold Label Low Sodium Chicken Base
1/8 tsp - to taste White pepper, Ground

Recommended Product: 0144 Gold Label Low Sodium Chicken Base


  1. In a 1 gallon sauce pot over medium high, heat oil and sauté leeks 1-2 minutes until tender.
  2. Add cauliflower, carrots and garlic, sauté 2-3 minutes to develop flavor.
  3. In a 2 quart or larger measuring container, blend Custom Culinary® Gold Label Low Sodium Chicken Base with hot water.
  4. Add to sautéed vegetables. Bring to a boil. Reduce heat to medium, cover and simmer 15-20 minutes.
  5. Using an immersion blender, puree soup mixture to desired consistency.
  6. Season to desired flavor with white pepper.

Optional Ingredients: Serve with fresh, grated Parmesan, garlic croutons or whole wheat crackers.

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