Directions:
- Roughly chop up all the veggies and add to a soup pot with the butter.
- Fry over medium high heat for about 10 minutes.
- Add the stock, cover, and simmer for 10 minutes more.
- Puree to a smooth consistency in batches using a blender.
- Add salt to taste.
- Pour back into the pot and warm with a bit of milk or cream to make your desired consistency (I added about 1/2 of low fat milk).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 490.69 Kcal (2054 kJ) | ||
| Calories from fat | 51.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 18597.86mg | 775% | |
| Potassium | 169.45mg | 4% | |
| Total Carbs | 87.68g | 29% | |
| Sugars | 2.48g | 10% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 1.48g | 3% | |
| Vitamin C | 5.3mg | 9% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.7mg | 4% | |
| Calcium | 21.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 250.48 Kcal (1049 kJ) | ||
| Calories from fat | 26.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.94g | 9% | |
|---|---|---|---|
| Cholesterol | 7.79mg | 5% | |
| Sodium | 9493.55mg | 775% | |
| Potassium | 86.5mg | 4% | |
| Total Carbs | 44.76g | 29% | |
| Sugars | 1.26g | 10% | |
| Dietary Fiber | 0.54g | 4% | |
| Protein | 0.75g | 3% | |
| Vitamin C | 2.7mg | 9% | |
| Iron | 0.4mg | 4% | |
| Calcium | 10.8mg | 2% | |
* 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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