Directions:
- Combine vegetables and 1 cup of stock in a saucepan then bring to a boil and reduce heat.
- Cover and simmer 15 minutes.
- Puree then return to the pan and whisk in remaining stock and the half and half.
- Serve chilled or at room temperature.
- Garnish with a small dollop of yogurt and a sprig of mint.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 409.21 Kcal (1713 kJ) | ||
| Calories from fat | 154.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.14g | 26% | |
|---|---|---|---|
| Cholesterol | 51.97mg | 17% | |
| Sodium | 1645.01mg | 69% | |
| Potassium | 1118.6mg | 24% | |
| Total Carbs | 49.1g | 16% | |
| Sugars | 16.18g | 65% | |
| Dietary Fiber | 9.17g | 37% | |
| Protein | 17.38g | 35% | |
| Vitamin C | 38.7mg | 65% | |
| Vitamin A | 1mg | 32% | |
| Iron | 1.9mg | 11% | |
| Calcium | 225.8mg | 23% | |
| Amount Per 100 g | |||
| Calories | 65.6 Kcal (275 kJ) | ||
| Calories from fat | 24.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.75g | 26% | |
|---|---|---|---|
| Cholesterol | 8.33mg | 17% | |
| Sodium | 263.71mg | 69% | |
| Potassium | 179.32mg | 24% | |
| Total Carbs | 7.87g | 16% | |
| Sugars | 2.59g | 65% | |
| Dietary Fiber | 1.47g | 37% | |
| Protein | 2.79g | 35% | |
| Vitamin C | 6.2mg | 65% | |
| Vitamin A | 0.2mg | 32% | |
| Iron | 0.3mg | 11% | |
| Calcium | 36.2mg | 23% | |
* 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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