Directions:
- Place vegetables in large saucepan and add enough broth until covered. Add thyme, and a pinch salt; bring to a low boil and cook until vegetables are very tender, about 25 minutes.
- Transfer soup, in batches, to a blender, and puree until smooth. Return to pan, stir in sour cream and bring to simmer just to heat through. Adjust seasonings and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.22 Kcal (491 kJ) | ||
| Calories from fat | 33.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.74g | 6% | |
|---|---|---|---|
| Cholesterol | 3.35mg | 1% | |
| Sodium | 366.89mg | 15% | |
| Potassium | 456.17mg | 10% | |
| Total Carbs | 14.88g | 5% | |
| Sugars | 7.16g | 29% | |
| Dietary Fiber | 3.48g | 14% | |
| Protein | 7.22g | 14% | |
| Vitamin C | 14.3mg | 24% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.1mg | 0% | |
| Calcium | 53.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 29.24 Kcal (122 kJ) | ||
| Calories from fat | 8.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.93g | 6% | |
|---|---|---|---|
| Cholesterol | 0.84mg | 1% | |
| Sodium | 91.53mg | 15% | |
| Potassium | 113.81mg | 10% | |
| Total Carbs | 3.71g | 5% | |
| Sugars | 1.79g | 29% | |
| Dietary Fiber | 0.87g | 14% | |
| Protein | 1.8g | 14% | |
| Vitamin C | 3.6mg | 24% | |
| Vitamin A | 0.1mg | 13% | |
| Calcium | 13.3mg | 5% | |
* 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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