Directions:
- Saute veggies, add water and cook until tender. Add herbs.
- Puree and pack into freezer containers.
- To Make Soup: Combine 1 1/2 cups milk with each pint of puree. Add 1 cup veggie or chicken broth. Add S&P.
- Add any leftover chicken or prawns (optional).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 477.76 Kcal (2000 kJ) | ||
| Calories from fat | 190.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.18g | 33% | |
|---|---|---|---|
| Sodium | 1355.88mg | 56% | |
| Potassium | 5212.56mg | 111% | |
| Total Carbs | 46.85g | 16% | |
| Sugars | 6.9g | 28% | |
| Dietary Fiber | 14.2g | 57% | |
| Protein | 33.68g | 67% | |
| Vitamin C | 449.7mg | 750% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 36.8mg | 204% | |
| Calcium | 280.8mg | 28% | |
| Amount Per 100 g | |||
| Calories | 36.53 Kcal (153 kJ) | ||
| Calories from fat | 14.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.62g | 33% | |
|---|---|---|---|
| Sodium | 103.67mg | 56% | |
| Potassium | 398.54mg | 111% | |
| Total Carbs | 3.58g | 16% | |
| Sugars | 0.53g | 28% | |
| Dietary Fiber | 1.09g | 57% | |
| Protein | 2.58g | 67% | |
| Vitamin C | 34.4mg | 750% | |
| Vitamin A | 0.1mg | 49% | |
| Iron | 2.8mg | 204% | |
| Calcium | 21.5mg | 28% | |
* 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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