Directions:
- Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and begun to brown slightly, about 7 minutes. Remove from heat and set aside.
- Combine the vegetable broth, potatoes, carrots, corn, 1 1/2 cups soy milk, garlic powder salt, and pepper in a large pot. Bring to a boil over medium-high heat, then stir in the onion mixture. Reduce heat to medium-low and simmer, uncovered, until the potatoes and carrots are tender, about 20 minutes.
- Whisk together the flour and remaining 1/2 cup soy milk in a bowl. Stir the mixture into the soup, and continue to simmer until the soup has thickened, about 10 minutes. Stir in the parsley before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 254.26 Kcal (1065 kJ) | ||
| Calories from fat | 54.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.04g | 9% | |
|---|---|---|---|
| Cholesterol | 0.62mg | 0% | |
| Sodium | 987.19mg | 41% | |
| Potassium | 1051.12mg | 22% | |
| Total Carbs | 44.89g | 15% | |
| Sugars | 8.18g | 33% | |
| Dietary Fiber | 5.51g | 22% | |
| Protein | 7.07g | 14% | |
| Vitamin C | 18.5mg | 31% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.7mg | 15% | |
| Calcium | 96.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 73.83 Kcal (309 kJ) | ||
| Calories from fat | 15.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.75g | 9% | |
|---|---|---|---|
| Cholesterol | 0.18mg | 0% | |
| Sodium | 286.66mg | 41% | |
| Potassium | 305.23mg | 22% | |
| Total Carbs | 13.04g | 15% | |
| Sugars | 2.38g | 33% | |
| Dietary Fiber | 1.6g | 22% | |
| Protein | 2.05g | 14% | |
| Vitamin C | 5.4mg | 31% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.8mg | 15% | |
| Calcium | 28mg | 10% | |
* 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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