Directions:
- Grate all the vegetables on the coarse side of the grater, or shred them coarsely in a food processor.
- Melt the butter in a large heavy saucepan, add the grated vegetables and cook over a gentle heat until they are softened and glistening.
- Pour in the stock and bring to the boil.
- Simmer, covered, for one hour until the vegetables are tender and the soup is slightly thickened.
- Taste for seasoning, adding nutmeg, salt and plenty of pepper.
- Stir in the cream, heat through and serve with freshly cut hearty brown bread and unsalted butter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.15 Kcal (796 kJ) | ||
| Calories from fat | 96.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.67g | 16% | |
|---|---|---|---|
| Cholesterol | 26.32mg | 9% | |
| Sodium | 344.97mg | 14% | |
| Potassium | 462.31mg | 10% | |
| Total Carbs | 17.81g | 6% | |
| Sugars | 10.11g | 40% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 7.21g | 14% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 0.3mg | 1% | |
| Calcium | 33.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 59.3 Kcal (248 kJ) | ||
| Calories from fat | 29.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 16% | |
|---|---|---|---|
| Cholesterol | 8.21mg | 9% | |
| Sodium | 107.58mg | 14% | |
| Potassium | 144.17mg | 10% | |
| Total Carbs | 5.56g | 6% | |
| Sugars | 3.15g | 40% | |
| Dietary Fiber | 0.67g | 9% | |
| Protein | 2.25g | 14% | |
| Vitamin C | 2.6mg | 14% | |
| Vitamin A | 0.2mg | 17% | |
| Iron | 0.1mg | 1% | |
| Calcium | 10.6mg | 3% | |
* 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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