Directions:
- Heat 2 tbsp oil in Dutch oven over medium heat. Saute onion, carrot, radish, and garlic until tender-soft; about 8 minutes. Add cumin and oregano, let cook for 30 seconds longer. Add remaining ingredients. Increase heat to high and bring soup to a boil. Reduce heat, cover Dutch oven, and let soup simmer for 20 minutes. Remove 1 cup of soup and puree in a blender. Add back into soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1314.25 Kcal (5503 kJ) | ||
| Calories from fat | 320.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.63g | 55% | |
|---|---|---|---|
| Cholesterol | 2.46mg | 1% | |
| Sodium | 1362.81mg | 57% | |
| Potassium | 4647.86mg | 99% | |
| Total Carbs | 194.97g | 65% | |
| Sugars | 21.66g | 87% | |
| Dietary Fiber | 45.26g | 181% | |
| Protein | 61.4g | 123% | |
| Vitamin C | 43.4mg | 72% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 16.2mg | 90% | |
| Calcium | 477mg | 48% | |
| Amount Per 100 g | |||
| Calories | 103.77 Kcal (434 kJ) | ||
| Calories from fat | 25.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.81g | 55% | |
|---|---|---|---|
| Cholesterol | 0.19mg | 1% | |
| Sodium | 107.6mg | 57% | |
| Potassium | 366.97mg | 99% | |
| Total Carbs | 15.39g | 65% | |
| Sugars | 1.71g | 87% | |
| Dietary Fiber | 3.57g | 181% | |
| Protein | 4.85g | 123% | |
| Vitamin C | 3.4mg | 72% | |
| Iron | 1.3mg | 90% | |
| Calcium | 37.7mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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