Directions:
- In a pot or large Dutch oven, heat oil over medium heat.
- Add onion and season with salt.
- Cook, stirring occasionally, until softened: 5-7 minute.
- Add vegetable, broth, and enough water to cover (4-5 cups).
- Bring to boil; reduce heat to med., simmer until vegetable is tender:about 20 minute.
- Working in batches, puree broth and vegetables in blender until smooth, transferring to a clean pot as you work.
- To prevent spattering, fill blender only halfway and allow heat to escape.
- Remove cap from hole in lid and cover lid firmly with a dish towel.
- Adjust soup's consistency with a little water if necessary.
- Season with salt and pepper; and add lemon juice to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.7 Kcal (715 kJ) | ||
| Calories from fat | 59.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.56g | 10% | |
|---|---|---|---|
| Sodium | 488.09mg | 20% | |
| Potassium | 435.75mg | 9% | |
| Total Carbs | 26.46g | 9% | |
| Sugars | 0.79g | 3% | |
| Dietary Fiber | 7.97g | 32% | |
| Protein | 5.92g | 12% | |
| Vitamin C | 20.8mg | 35% | |
| Iron | 1.9mg | 11% | |
| Calcium | 53mg | 5% | |
| Amount Per 100 g | |||
| Calories | 77.75 Kcal (326 kJ) | ||
| Calories from fat | 26.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.99g | 10% | |
|---|---|---|---|
| Sodium | 222.3mg | 20% | |
| Potassium | 198.46mg | 9% | |
| Total Carbs | 12.05g | 9% | |
| Sugars | 0.36g | 3% | |
| Dietary Fiber | 3.63g | 32% | |
| Protein | 2.7g | 12% | |
| Vitamin C | 9.5mg | 35% | |
| Iron | 0.9mg | 11% | |
| Calcium | 24.1mg | 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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