Directions:
- In a large saucepan, over medium high heat, melt the butter.
- Add all the vegetables and cook, stirring occasionally until the onions are translucent.
- Add the chicken stock and bring to a boil.
- Simmer for 20 to 25 minutes, or until all the vegetables are cooked through and tender.
- Puree the vegetables in a blender or food processor, or if you are lucky like me and have one use a handheld food liquidizer.
- Strain through a fine mesh sieve into the same pot you used to cook it inches Add the cream, maple syrup, salt and cayenne pepper.
- Return the pot to the stove, bring soup to a simmer, then serve in hot bowls!
- I like to cut buttered bread into small shapes and toast them in the oven til crispy and golden to float on top for an added garnish!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.15 Kcal (1391 kJ) | ||
| Calories from fat | 213.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.74g | 37% | |
|---|---|---|---|
| Cholesterol | 75.07mg | 25% | |
| Sodium | 209.81mg | 9% | |
| Potassium | 455.8mg | 10% | |
| Total Carbs | 26.84g | 9% | |
| Sugars | 15.37g | 61% | |
| Dietary Fiber | 2.67g | 11% | |
| Protein | 5.38g | 11% | |
| Vitamin C | 12.5mg | 21% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 0.3mg | 2% | |
| Calcium | 70.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 114.08 Kcal (478 kJ) | ||
| Calories from fat | 73.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.15g | 37% | |
|---|---|---|---|
| Cholesterol | 25.78mg | 25% | |
| Sodium | 72.06mg | 9% | |
| Potassium | 156.54mg | 10% | |
| Total Carbs | 9.22g | 9% | |
| Sugars | 5.28g | 61% | |
| Dietary Fiber | 0.92g | 11% | |
| Protein | 1.85g | 11% | |
| Vitamin C | 4.3mg | 21% | |
| Vitamin A | 0.2mg | 21% | |
| Iron | 0.1mg | 2% | |
| Calcium | 24.1mg | 7% | |
* 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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