Directions:
- Melt butter in a 4 quart saucepan over medium heat.
- Add carrots,onions,zuchinni,tarragon,basil and garlic.
- Cover and cook until vegetables are slightly softened(about 5 minutes)stirring often.
- Add peas and stock,increase heat to high and bring to a boil.
- Transfer to a bowl and cool completely.
- Stir in yogurt,cover and chill.
- Season with salt and pepper just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 215.5 Kcal (902 kJ) | ||
| Calories from fat | 97.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.84g | 17% | |
|---|---|---|---|
| Cholesterol | 30.44mg | 10% | |
| Sodium | 277.44mg | 12% | |
| Potassium | 406.83mg | 9% | |
| Total Carbs | 24.19g | 8% | |
| Sugars | 17.93g | 72% | |
| Dietary Fiber | 1.85g | 7% | |
| Protein | 7.18g | 14% | |
| Vitamin C | 6.6mg | 11% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 0.3mg | 2% | |
| Calcium | 115.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 70.05 Kcal (293 kJ) | ||
| Calories from fat | 31.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 17% | |
|---|---|---|---|
| Cholesterol | 9.9mg | 10% | |
| Sodium | 90.18mg | 12% | |
| Potassium | 132.24mg | 9% | |
| Total Carbs | 7.86g | 8% | |
| Sugars | 5.83g | 72% | |
| Dietary Fiber | 0.6g | 7% | |
| Protein | 2.34g | 14% | |
| Vitamin C | 2.1mg | 11% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 0.1mg | 2% | |
| Calcium | 37.5mg | 12% | |
* 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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