Directions:
- In 4-quart or larger Dutch oven or soup pot, combine broth and water. Bring to a boil over high heat. While broth is heating, peel and cut the vegetables into bite-size pieces and add to the pot as you chop. When all vegetables are in the pot, reduce heat to medium-high and cook for 10 more minutes, or until largest vegetable pieces are tender.
- Remove from heat. Stir in milk. Using a handheld immersion blender, process the soup until smooth. Stir in spices and adjust seasoning with salt and white pepper, to taste. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 386.26 Kcal (1617 kJ) | ||
| Calories from fat | 15.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.68g | 3% | |
|---|---|---|---|
| Cholesterol | 1.61mg | 1% | |
| Sodium | 862.96mg | 36% | |
| Potassium | 2524.57mg | 54% | |
| Total Carbs | 87.04g | 29% | |
| Sugars | 33.77g | 135% | |
| Dietary Fiber | 20.6g | 82% | |
| Protein | 10.67g | 21% | |
| Vitamin C | 44.4mg | 74% | |
| Vitamin A | 6mg | 202% | |
| Iron | 1.6mg | 9% | |
| Calcium | 258.8mg | 26% | |
| Amount Per 100 g | |||
| Calories | 44.68 Kcal (187 kJ) | ||
| Calories from fat | 1.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.19g | 3% | |
|---|---|---|---|
| Cholesterol | 0.19mg | 1% | |
| Sodium | 99.81mg | 36% | |
| Potassium | 292mg | 54% | |
| Total Carbs | 10.07g | 29% | |
| Sugars | 3.91g | 135% | |
| Dietary Fiber | 2.38g | 82% | |
| Protein | 1.23g | 21% | |
| Vitamin C | 5.1mg | 74% | |
| Vitamin A | 0.7mg | 202% | |
| Iron | 0.2mg | 9% | |
| Calcium | 29.9mg | 26% | |
* 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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