Directions:
- In a large pot combine ingredients except the yogurt and bring to a boil
- Simmer covered for 20 minutes
- Pour the soup through a strainer set over a large bowl
- Remove the bay leaf
- In blender puree the vegetable mixture till smooth
- Add the soup liquid and pulse until blended
- Ladel the soup and add low fat yogurt if wanted on top
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 779.51 Kcal (3264 kJ) | ||
| Calories from fat | 319.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.51g | 55% | |
|---|---|---|---|
| Cholesterol | 70mg | 23% | |
| Sodium | 33.46mg | 1% | |
| Potassium | 271.23mg | 6% | |
| Total Carbs | 90.49g | 30% | |
| Sugars | 16.44g | 66% | |
| Dietary Fiber | 8.86g | 35% | |
| Protein | 27.11g | 54% | |
| Vitamin C | 4.5mg | 7% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 4.2mg | 23% | |
| Calcium | 150mg | 15% | |
| Amount Per 100 g | |||
| Calories | 228.03 Kcal (955 kJ) | ||
| Calories from fat | 93.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.39g | 55% | |
|---|---|---|---|
| Cholesterol | 20.48mg | 23% | |
| Sodium | 9.79mg | 1% | |
| Potassium | 79.34mg | 6% | |
| Total Carbs | 26.47g | 30% | |
| Sugars | 4.81g | 66% | |
| Dietary Fiber | 2.59g | 35% | |
| Protein | 7.93g | 54% | |
| Vitamin C | 1.3mg | 7% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 1.2mg | 23% | |
| Calcium | 43.9mg | 15% | |
* 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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