Directions:
- Heat the olive oil in a large pot over medium heat; cook and stir the onions, carrots, celery, and garlic in the hot oil until the onions are translucent, 5 to 7 minutes.
- Pour the vegetable stock into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season with the sage, salt, and black pepper. Reduce heat to low, place a cover on the pot, and cook until the flavors blend, about 1 hour.
- Pour the soup into a blender pitcher to no more than half full. Hold the lid of the blender firmly in place. Carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into your serving vessel. Alternately, you can use a stick blender and puree the soup in the cooking pot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 119.48 Kcal (500 kJ) | ||
| Calories from fat | 33.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.71g | 6% | |
|---|---|---|---|
| Cholesterol | 0.92mg | 0% | |
| Sodium | 515.61mg | 21% | |
| Potassium | 392.8mg | 8% | |
| Total Carbs | 19.83g | 7% | |
| Sugars | 5.96g | 24% | |
| Dietary Fiber | 3.68g | 15% | |
| Protein | 3.13g | 6% | |
| Vitamin C | 9.1mg | 15% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.2mg | 7% | |
| Calcium | 60.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 58.5 Kcal (245 kJ) | ||
| Calories from fat | 16.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 6% | |
|---|---|---|---|
| Cholesterol | 0.45mg | 0% | |
| Sodium | 252.45mg | 21% | |
| Potassium | 192.32mg | 8% | |
| Total Carbs | 9.71g | 7% | |
| Sugars | 2.92g | 24% | |
| Dietary Fiber | 1.8g | 15% | |
| Protein | 1.53g | 6% | |
| Vitamin C | 4.4mg | 15% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.6mg | 7% | |
| Calcium | 29.8mg | 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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