Directions:
- Heat oil in a soup pot, and sautee garlic until golden, but not burned.
- Add vegetables and continue to toss with the oil and cook for about 5 minutes over medium high heat.
- Add broth (or water and boullion), sea salt and pepper to taste, and almonds.
- Bring to a boil, reduce heat, cover and simmer for about 30 minutes, or until vegetables are very tender.
- Remove from heat, add evaporated milk and puree using an immersion blender, or in batches in the blender.
- Serve hot or cold, garnished with chopped almonds, chopped parsley or croutons.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 218.96 Kcal (917 kJ) | ||
| Calories from fat | 89.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.9g | 15% | |
|---|---|---|---|
| Cholesterol | 2.19mg | 1% | |
| Sodium | 462.02mg | 19% | |
| Potassium | 778.44mg | 17% | |
| Total Carbs | 28.01g | 9% | |
| Sugars | 5.65g | 23% | |
| Dietary Fiber | 4.52g | 18% | |
| Protein | 7.33g | 15% | |
| Vitamin C | 34.6mg | 58% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 2.8mg | 16% | |
| Calcium | 91.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 81.21 Kcal (340 kJ) | ||
| Calories from fat | 33.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.67g | 15% | |
|---|---|---|---|
| Cholesterol | 0.81mg | 1% | |
| Sodium | 171.35mg | 19% | |
| Potassium | 288.71mg | 17% | |
| Total Carbs | 10.39g | 9% | |
| Sugars | 2.09g | 23% | |
| Dietary Fiber | 1.68g | 18% | |
| Protein | 2.72g | 15% | |
| Vitamin C | 12.8mg | 58% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 1.1mg | 16% | |
| Calcium | 33.9mg | 9% | |
* 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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