Directions:
- Place the vegetables and vegetable broth in a stock pot, or large pot and let it boil. Reduce the heat and let it simmer for 45 minutes.
- Once properly cooked, use the blender to blend in batches (use an immersion blender if you have so you can do it all at once).
- Mix the milk and yogurt together and add half a cup of the soup so that the mixture won't curdle.
- Add the mixture back into the soup and add the seasonings. Reheat the soup, until warm again, about 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 290.78 Kcal (1217 kJ) | ||
| Calories from fat | 35.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.95g | 6% | |
|---|---|---|---|
| Cholesterol | 5.11mg | 2% | |
| Sodium | 943.48mg | 39% | |
| Potassium | 899.15mg | 19% | |
| Total Carbs | 57.06g | 19% | |
| Sugars | 15.31g | 61% | |
| Dietary Fiber | 7.1g | 28% | |
| Protein | 9.45g | 19% | |
| Vitamin C | 20.9mg | 35% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 5.1mg | 28% | |
| Calcium | 198.7mg | 20% | |
| Amount Per 100 g | |||
| Calories | 64.69 Kcal (271 kJ) | ||
| Calories from fat | 7.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.88g | 6% | |
|---|---|---|---|
| Cholesterol | 1.14mg | 2% | |
| Sodium | 209.91mg | 39% | |
| Potassium | 200.05mg | 19% | |
| Total Carbs | 12.69g | 19% | |
| Sugars | 3.41g | 61% | |
| Dietary Fiber | 1.58g | 28% | |
| Protein | 2.1g | 19% | |
| Vitamin C | 4.6mg | 35% | |
| Vitamin A | 0.2mg | 29% | |
| Iron | 1.1mg | 28% | |
| Calcium | 44.2mg | 20% | |
* 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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