Directions:
- Scrub veggies well and roughly chop.
- Add to crock pot and fill will vegetable stock until veggies are covered with an inch or two to spare.
- Add olive oil, freshly ground pepper, lemon juice. Peel and add as much garlic as you can handle (I usually add a whole head - at least 10 individual cloves - because we love it!).
- Set crock pot to medium and leave to cook overnight or while at work - about 8 hours (veggies will be very tender, maybe even falling apart, when ready).
- Just before serving, remove one half of the contents of the crockpot and puree`.
- Add puree`d veggies back to the crock pot, whisk in milk and serve.
- Garnish with a dollop of sour cream and chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 510.91 Kcal (2139 kJ) | ||
| Calories from fat | 49.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.48g | 8% | |
|---|---|---|---|
| Cholesterol | 4.52mg | 2% | |
| Sodium | 18640.55mg | 777% | |
| Potassium | 242.38mg | 5% | |
| Total Carbs | 93.08g | 31% | |
| Sugars | 4.29g | 17% | |
| Dietary Fiber | 1.88g | 8% | |
| Protein | 1.91g | 4% | |
| Vitamin C | 7.7mg | 13% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 0.1mg | 0% | |
| Calcium | 67.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 225.92 Kcal (946 kJ) | ||
| Calories from fat | 21.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.42g | 8% | |
|---|---|---|---|
| Cholesterol | 2mg | 2% | |
| Sodium | 8242.56mg | 777% | |
| Potassium | 107.18mg | 5% | |
| Total Carbs | 41.16g | 31% | |
| Sugars | 1.9g | 17% | |
| Dietary Fiber | 0.83g | 8% | |
| Protein | 0.84g | 4% | |
| Vitamin C | 3.4mg | 13% | |
| Vitamin A | 0.2mg | 15% | |
| Calcium | 29.9mg | 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.
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