Directions:
- Bring the carrots and potatoes to a boil in a medium pot. Continue to cook until the vegetables are fork tender.
- Once the vegetables are soft transfer them and 2 cups of the cooking liquid to a blender along with the bouillon cube. Combine until smooth then set aside.
- Saute the onion and garlic in a large pot until the onions are translucent.
- Once the onions have sauteed, transfer them to the blender and liquify.
- Season with salt and pepper to taste. Serve hot garnished with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 94.38 Kcal (395 kJ) | ||
| Calories from fat | 20.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.3g | 4% | |
|---|---|---|---|
| Sodium | 92.45mg | 4% | |
| Potassium | 480.44mg | 10% | |
| Total Carbs | 17.8g | 6% | |
| Sugars | 7.3g | 29% | |
| Dietary Fiber | 4.51g | 18% | |
| Protein | 1.89g | 4% | |
| Vitamin C | 12.2mg | 20% | |
| Vitamin A | 1.4mg | 45% | |
| Iron | 0.4mg | 2% | |
| Calcium | 53.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 59.31 Kcal (248 kJ) | ||
| Calories from fat | 13.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.45g | 4% | |
|---|---|---|---|
| Sodium | 58.09mg | 4% | |
| Potassium | 301.9mg | 10% | |
| Total Carbs | 11.19g | 6% | |
| Sugars | 4.59g | 29% | |
| Dietary Fiber | 2.84g | 18% | |
| Protein | 1.18g | 4% | |
| Vitamin C | 7.6mg | 20% | |
| Vitamin A | 0.8mg | 45% | |
| Iron | 0.2mg | 2% | |
| Calcium | 33.5mg | 5% | |
* 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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