Directions:
- Put all soup ingredients in a blender and whizz. Strain. Soup can now be stored for upto 1 day.
- When ready to serve toast bread and top with cranberry sauce.
- Heat soup in a heavy based saucepan, stirring well. Gradually bring to boil and simmer for one minute.
- Serve sprinkled with parsley and with a cranberry boat floating in the soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1255.43 Kcal (5256 kJ) | ||
| Calories from fat | 563.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.62g | 96% | |
|---|---|---|---|
| Cholesterol | 194.25mg | 65% | |
| Sodium | 16590.72mg | 691% | |
| Potassium | 658.83mg | 14% | |
| Total Carbs | 131.87g | 44% | |
| Sugars | 10.11g | 40% | |
| Dietary Fiber | 2.18g | 9% | |
| Protein | 27.77g | 56% | |
| Vitamin C | 6.8mg | 11% | |
| Iron | 0.6mg | 3% | |
| Calcium | 493.7mg | 49% | |
| Amount Per 100 g | |||
| Calories | 199.35 Kcal (835 kJ) | ||
| Calories from fat | 89.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.94g | 96% | |
|---|---|---|---|
| Cholesterol | 30.85mg | 65% | |
| Sodium | 2634.47mg | 691% | |
| Potassium | 104.62mg | 14% | |
| Total Carbs | 20.94g | 44% | |
| Sugars | 1.61g | 40% | |
| Dietary Fiber | 0.35g | 9% | |
| Protein | 4.41g | 56% | |
| Vitamin C | 1.1mg | 11% | |
| Iron | 0.1mg | 3% | |
| Calcium | 78.4mg | 49% | |
* 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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