Directions:
- Chop onion, Green Onion and Celery. Heat Oil and cook veggies for ten minutes. Make sure not to color veggies while cooking. Make a garni of 2 sprigs of parsley and thyme and one bay leaf. Add water or chicken stock, I used one can of chicken stock and the rest water. Add potato and garlic which have been halved. Cook 30-40 minutes adding additional salt and pepper for taste.When soup is done remove garni and blend the whole soup. If there is strings from the veggies you can strain. Reheat. Make garnish from piece of celery for the top of soup when you serve, by making tiny strips not slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 65.12 Kcal (273 kJ) | ||
| Calories from fat | 31.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 5% | |
|---|---|---|---|
| Sodium | 186.82mg | 8% | |
| Potassium | 218.38mg | 5% | |
| Total Carbs | 7.53g | 3% | |
| Sugars | 2.42g | 10% | |
| Dietary Fiber | 1.88g | 8% | |
| Protein | 1.21g | 2% | |
| Vitamin C | 4.2mg | 7% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 56.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 21.94 Kcal (92 kJ) | ||
| Calories from fat | 10.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.18g | 5% | |
|---|---|---|---|
| Sodium | 62.94mg | 8% | |
| Potassium | 73.58mg | 5% | |
| Total Carbs | 2.54g | 3% | |
| Sugars | 0.82g | 10% | |
| Dietary Fiber | 0.63g | 8% | |
| Protein | 0.41g | 2% | |
| Vitamin C | 1.4mg | 7% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.1mg | 2% | |
| Calcium | 18.9mg | 6% | |
* 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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