Directions:
- Melt the butter in a wok; add the cooking oil; once it is hot add the onion and garlic; stir fry until onion is soft.
- Add the potato and celery; stir to combine with the chicken stock cubes, nutmeg, white pepper, salt and sugar.
- Add the water; bring to boil; reduce heat.
- Simmer for about 15 to 20 minutes or until potato is cooked.
- Cool before putting mixture in a food processor.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.62 Kcal (484 kJ) | ||
| Calories from fat | 57.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.39g | 10% | |
|---|---|---|---|
| Cholesterol | 7.71mg | 3% | |
| Sodium | 1112.55mg | 46% | |
| Potassium | 417.51mg | 9% | |
| Total Carbs | 13.02g | 4% | |
| Sugars | 4.53g | 18% | |
| Dietary Fiber | 3.7g | 15% | |
| Protein | 2.15g | 4% | |
| Vitamin C | 5.7mg | 9% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 0.4mg | 2% | |
| Calcium | 62.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 68.94 Kcal (289 kJ) | ||
| Calories from fat | 34.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.81g | 10% | |
|---|---|---|---|
| Cholesterol | 4.6mg | 3% | |
| Sodium | 663.39mg | 46% | |
| Potassium | 248.95mg | 9% | |
| Total Carbs | 7.76g | 4% | |
| Sugars | 2.7g | 18% | |
| Dietary Fiber | 2.21g | 15% | |
| Protein | 1.28g | 4% | |
| Vitamin C | 3.4mg | 9% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 0.3mg | 2% | |
| Calcium | 37.2mg | 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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