Directions:
- Chop and prepare all vegetables and put into a bowl. Put garlic and ginger in a small, separate bowl.
- In large dutch oven heat olive oil until it shimmers. Add vegetables, season with salt and pepper, and cook until tender.
- Add garlic and ginger to vegetable mix and stir well until very fragrant without burning.
- Add chicken stock, cayenne, parsley, and salt and pepper to taste.
- Cook until all vegetables are very soft.
- With an immersion blender, puree soup and re-taste for seasoning. If desired add cream, half-n-half, milk, or otherwise.
- Heat to a simmer but do not boil if you creamed it.
- Enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 436.61 Kcal (1828 kJ) | ||
| Calories from fat | 187.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.88g | 32% | |
|---|---|---|---|
| Cholesterol | 36.78mg | 12% | |
| Sodium | 929.23mg | 39% | |
| Potassium | 1327.68mg | 28% | |
| Total Carbs | 45.84g | 15% | |
| Sugars | 23.5g | 94% | |
| Dietary Fiber | 8.66g | 35% | |
| Protein | 19.54g | 39% | |
| Vitamin C | 13.4mg | 22% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 2.4mg | 13% | |
| Calcium | 183mg | 18% | |
| Amount Per 100 g | |||
| Calories | 50.32 Kcal (211 kJ) | ||
| Calories from fat | 21.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.41g | 32% | |
|---|---|---|---|
| Cholesterol | 4.24mg | 12% | |
| Sodium | 107.09mg | 39% | |
| Potassium | 153mg | 28% | |
| Total Carbs | 5.28g | 15% | |
| Sugars | 2.71g | 94% | |
| Dietary Fiber | 1g | 35% | |
| Protein | 2.25g | 39% | |
| Vitamin C | 1.5mg | 22% | |
| Vitamin A | 0.3mg | 76% | |
| Iron | 0.3mg | 13% | |
| Calcium | 21.1mg | 18% | |
* 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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