Directions:
- Cook pancetta in a large Dutch oven over medium-low heat 4 minutes until golden brown and crisp. Add onion; cook 5 minutes, stirring occasionally. Add sweet potato and next 4 ingredients. Cover and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Place 3 cups soup in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour blended soup into a large bowl. Repeat procedure with remaining soup. Stir soup to blend. Ladle soup evenly into 6 bowls; sprinkle with Pancetta-Rosemary Croutons.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.82 Kcal (560 kJ) | ||
| Calories from fat | 23.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.65g | 4% | |
|---|---|---|---|
| Cholesterol | 7.04mg | 2% | |
| Sodium | 279.09mg | 12% | |
| Potassium | 430.8mg | 9% | |
| Total Carbs | 24.71g | 8% | |
| Sugars | 7.49g | 30% | |
| Dietary Fiber | 3.5g | 14% | |
| Protein | 4.19g | 8% | |
| Vitamin C | 5.8mg | 10% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 0.9mg | 5% | |
| Calcium | 70.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 51.71 Kcal (216 kJ) | ||
| Calories from fat | 9.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.02g | 4% | |
|---|---|---|---|
| Cholesterol | 2.72mg | 2% | |
| Sodium | 107.84mg | 12% | |
| Potassium | 166.47mg | 9% | |
| Total Carbs | 9.55g | 8% | |
| Sugars | 2.9g | 30% | |
| Dietary Fiber | 1.35g | 14% | |
| Protein | 1.62g | 8% | |
| Vitamin C | 2.2mg | 10% | |
| Vitamin A | 0.3mg | 30% | |
| Iron | 0.4mg | 5% | |
| Calcium | 27.3mg | 7% | |
* 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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