Directions:
- Combine the first 5 ingredients in a saucepan. Cook until veggies are tender. Don't drain. Remove from the heat.
- Incorporate the next 8 ingredients. Pour everything in a large bowl. Reduce in puree in a blender or food processor, in 3 or 4 times. Put back in the saucepan.
- Add sherry wine. Reheat the soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 59.1 Kcal (247 kJ) | ||
| Calories from fat | 1.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 0% | |
|---|---|---|---|
| Cholesterol | 0.07mg | 0% | |
| Sodium | 316.49mg | 13% | |
| Potassium | 217.16mg | 5% | |
| Total Carbs | 7.94g | 3% | |
| Sugars | 2.49g | 10% | |
| Dietary Fiber | 1.78g | 7% | |
| Protein | 1.55g | 3% | |
| Vitamin C | 20.7mg | 35% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 27mg | 3% | |
| Amount Per 100 g | |||
| Calories | 41.42 Kcal (173 kJ) | ||
| Calories from fat | 0.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 0% | |
|---|---|---|---|
| Cholesterol | 0.05mg | 0% | |
| Sodium | 221.83mg | 13% | |
| Potassium | 152.21mg | 5% | |
| Total Carbs | 5.56g | 3% | |
| Sugars | 1.74g | 10% | |
| Dietary Fiber | 1.25g | 7% | |
| Protein | 1.09g | 3% | |
| Vitamin C | 14.5mg | 35% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 18.9mg | 3% | |
* 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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