Directions:
- Bring the water and chicken bouillons to a boil in a large stockpot.
- Add leeks and carrot and cook for 10 minutes.
- Sprinkle semolina while constantly stirring and cook for one minute.
- Finally add butternut squash and cook on low heat for 30 minutes.
- Serve on 4 individual bowls; add cubed cheese on the center of each bowl and sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.08 Kcal (875 kJ) | ||
| Calories from fat | 82.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.19g | 14% | |
|---|---|---|---|
| Cholesterol | 33.15mg | 11% | |
| Sodium | 741.49mg | 31% | |
| Potassium | 351.67mg | 7% | |
| Total Carbs | 22.11g | 7% | |
| Sugars | 4.92g | 20% | |
| Dietary Fiber | 2.96g | 12% | |
| Protein | 10.65g | 21% | |
| Vitamin C | 16.2mg | 27% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 1.8mg | 10% | |
| Calcium | 241.5mg | 24% | |
| Amount Per 100 g | |||
| Calories | 51.77 Kcal (217 kJ) | ||
| Calories from fat | 20.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 14% | |
|---|---|---|---|
| Cholesterol | 8.21mg | 11% | |
| Sodium | 183.6mg | 31% | |
| Potassium | 87.07mg | 7% | |
| Total Carbs | 5.47g | 7% | |
| Sugars | 1.22g | 20% | |
| Dietary Fiber | 0.73g | 12% | |
| Protein | 2.64g | 21% | |
| Vitamin C | 4mg | 27% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 0.4mg | 10% | |
| Calcium | 59.8mg | 24% | |
* 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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