Directions:
- Melt the butter in a large heavy-based pan and fry the onion 2-3 minutes until softened.
- Add the potato, garlic and wine, and cook for a further 5 minutes.
- Stir in the stock and courgettes and bring to the boil.
- Reduce heat, then cover and simmer gently for 20 minutes or until the potato is cooked.
- Pour in the milk, add the Brie and heat through gently until melted.
- Stir in the cream and basil, and warm through without letting it boil.
- Season and serve with the extra basil sprinkled on top.
- * If you want a smoother soup just run a stick blender through it a few times.or even place in blender and pulse.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 352.99 Kcal (1478 kJ) | ||
| Calories from fat | 126.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.01g | 22% | |
|---|---|---|---|
| Cholesterol | 46.72mg | 16% | |
| Sodium | 6435.82mg | 268% | |
| Potassium | 222.36mg | 5% | |
| Total Carbs | 38.33g | 13% | |
| Sugars | 5.28g | 21% | |
| Dietary Fiber | 2g | 8% | |
| Protein | 10.86g | 22% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.6mg | 3% | |
| Calcium | 127.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 137.51 Kcal (576 kJ) | ||
| Calories from fat | 49.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.46g | 22% | |
|---|---|---|---|
| Cholesterol | 18.2mg | 16% | |
| Sodium | 2507.11mg | 268% | |
| Potassium | 86.62mg | 5% | |
| Total Carbs | 14.93g | 13% | |
| Sugars | 2.06g | 21% | |
| Dietary Fiber | 0.78g | 8% | |
| Protein | 4.23g | 22% | |
| Vitamin C | 0.8mg | 4% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.2mg | 3% | |
| Calcium | 49.6mg | 13% | |
* 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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