Directions:
- In a very large soup pot combine water and chicken stock.
- Peel and slice potatoes and carrots.
- Peel and dice eggplant, and onion into 1/4 inch cubes.
- Finely chop roasted pepper and parsley.
- Add prepared vegetables and all remaining ingredients to pot.
- Stir to combine and bring to a boil over med/high heat.
- Reduce heat to low and slow simmer uncovered for 4-5 hours, or until soup has reduce in volume by half. (It should be thick and brownish in colour and the consistancy of chili).
- Stir often as soup starts to become thicker.
- When nuts have softened, soup is ready.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.97 Kcal (1235 kJ) | ||
| Calories from fat | 135.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.09g | 23% | |
|---|---|---|---|
| Cholesterol | 25.04mg | 8% | |
| Sodium | 588mg | 24% | |
| Potassium | 577.6mg | 12% | |
| Total Carbs | 32.03g | 11% | |
| Sugars | 13.08g | 52% | |
| Dietary Fiber | 3.74g | 15% | |
| Protein | 9.81g | 20% | |
| Vitamin C | 26.1mg | 44% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 5.7mg | 32% | |
| Calcium | 58.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 96.96 Kcal (406 kJ) | ||
| Calories from fat | 44.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.96g | 23% | |
|---|---|---|---|
| Cholesterol | 8.23mg | 8% | |
| Sodium | 193.29mg | 24% | |
| Potassium | 189.87mg | 12% | |
| Total Carbs | 10.53g | 11% | |
| Sugars | 4.3g | 52% | |
| Dietary Fiber | 1.23g | 15% | |
| Protein | 3.22g | 20% | |
| Vitamin C | 8.6mg | 44% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 1.9mg | 32% | |
| Calcium | 19.2mg | 6% | |
* 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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