Directions:
- Dice the onion and cook until soft in the butter. Add the diced celery and potato to the pot, add 1 pint water, or, better, just enough water to come up to the level of the vegetables. Bring to the boil, then simmer 10 minutes.
- After 10 minutes, add 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley to the soup.
- Add 1 pint low fat milk, or, better, enough to bring the liquid level to what seems reasonable to call a soup!
- Simmer a further 5 minutes, but don't boil it!
- Serve. You can microwave any leftovers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 314.92 Kcal (1319 kJ) | ||
| Calories from fat | 37.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.11g | 6% | |
|---|---|---|---|
| Cholesterol | 13.73mg | 5% | |
| Sodium | 795.3mg | 33% | |
| Potassium | 1151.01mg | 24% | |
| Total Carbs | 61.3g | 20% | |
| Sugars | 17.93g | 72% | |
| Dietary Fiber | 8.77g | 35% | |
| Protein | 9.39g | 19% | |
| Vitamin C | 8.9mg | 15% | |
| Vitamin A | 2.6mg | 88% | |
| Iron | 2.7mg | 15% | |
| Calcium | 258.9mg | 26% | |
| Amount Per 100 g | |||
| Calories | 57.25 Kcal (240 kJ) | ||
| Calories from fat | 6.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.75g | 6% | |
|---|---|---|---|
| Cholesterol | 2.5mg | 5% | |
| Sodium | 144.58mg | 33% | |
| Potassium | 209.24mg | 24% | |
| Total Carbs | 11.14g | 20% | |
| Sugars | 3.26g | 72% | |
| Dietary Fiber | 1.59g | 35% | |
| Protein | 1.71g | 19% | |
| Vitamin C | 1.6mg | 15% | |
| Vitamin A | 0.5mg | 88% | |
| Iron | 0.5mg | 15% | |
| Calcium | 47.1mg | 26% | |
* 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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