Celery and Carrot Soup Recipe

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Ingredients:

Serving

2 tbsp extra virgin olive oil
1 small onion, minced
1 small carrot, peeled and thinly sliced
1 celery rib, thinly sliced
1/2 tsp dried tarragon
2 cups vegetable broth
1/2 cup dry white wine

Directions:

Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.
Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	371.18 Kcal (1554 kJ)
Calories from fat	177.57 Kcal
		% Daily Value*
Total Fat	19.73g	30%
Cholesterol	2.46mg	1%
Sodium	1314.48mg	55%
Potassium	646.91mg	14%
Total Carbs	35.51g	12%
Sugars	8.8g	35%
Dietary Fiber	4.56g	18%
Protein	5.87g	12%
Vitamin C	9.9mg	17%
Vitamin A	0.3mg	8%
Iron	2.5mg	14%
Calcium	70.5mg	7%

Amount Per 100 g
Calories	90.16 Kcal (377 kJ)
Calories from fat	43.13 Kcal
		% Daily Value*
Total Fat	4.79g	30%
Cholesterol	0.6mg	1%
Sodium	319.28mg	55%
Potassium	157.13mg	14%
Total Carbs	8.62g	12%
Sugars	2.14g	35%
Dietary Fiber	1.11g	18%
Protein	1.43g	12%
Vitamin C	2.4mg	17%
Vitamin A	0.1mg	8%
Iron	0.6mg	14%
Calcium	17.1mg	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.

Tastes

salty
savory
bitter
sweet

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