Directions:
- Preheat oven to 425.
- Combine first 7 ingredients in a oven proof dish; toss to coat. Bake for 30 minutes or until vegetables are tender.
- Bring broth and remaining ingredients to a boil. Simmer 15 minutes or until potato is tender.
- Add roasted vegetable to potato mixture.
- In several batches, place in blender and process until smooth.
- Return to pan and cook 5 minutes until thoroughly heated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.16 Kcal (566 kJ) | ||
| Calories from fat | 30.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.38g | 5% | |
|---|---|---|---|
| Cholesterol | 0.98mg | 0% | |
| Sodium | 644.95mg | 27% | |
| Potassium | 575.51mg | 12% | |
| Total Carbs | 23.76g | 8% | |
| Sugars | 8.04g | 32% | |
| Dietary Fiber | 4.35g | 17% | |
| Protein | 4.08g | 8% | |
| Vitamin C | 21.3mg | 36% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 19.3mg | 107% | |
| Calcium | 43mg | 4% | |
| Amount Per 100 g | |||
| Calories | 46.26 Kcal (194 kJ) | ||
| Calories from fat | 10.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.16g | 5% | |
|---|---|---|---|
| Cholesterol | 0.34mg | 0% | |
| Sodium | 220.75mg | 27% | |
| Potassium | 196.98mg | 12% | |
| Total Carbs | 8.13g | 8% | |
| Sugars | 2.75g | 32% | |
| Dietary Fiber | 1.49g | 17% | |
| Protein | 1.4g | 8% | |
| Vitamin C | 7.3mg | 36% | |
| Vitamin A | 0.2mg | 24% | |
| Iron | 6.6mg | 107% | |
| Calcium | 14.7mg | 4% | |
* 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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