Directions:
- In a 1 1/2 qt nonstick saucepan (or a regular pan, sprayed with non-stick cooking spray), combine onion and garlic and cook until onion is translucent, stirring occasionally. Add remaining ingredients except water and stir to combine.
- Cover and cook over low heat, stirring occasionally, for 10 minutes. Add water and bring to a boil. Cover and cook over medium heat until vegetables are soft, about 20 minutes.
- Using a slotted spoon, remove about 1/2 cup of vegetables from saucepan and set aside. In two batches, puree remaining soup in blender container, or use an immersion blender in the saucepan.
- Return pureed mixture to saucepan, add reserved vegetables, and heat.
- NOTE: This is also excellent served chilled as a refreshing summer appetizer.
- EXCHANGE INFO - Per serving: 2 1/4 vegetables servings
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 56.96 Kcal (238 kJ) | ||
| Calories from fat | 0.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 324.79mg | 14% | |
| Potassium | 794.72mg | 17% | |
| Total Carbs | 10.99g | 4% | |
| Sugars | 3.77g | 15% | |
| Dietary Fiber | 3.11g | 12% | |
| Protein | 4.66g | 9% | |
| Vitamin C | 51.1mg | 85% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.3mg | 7% | |
| Calcium | 74.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 12.51 Kcal (52 kJ) | ||
| Calories from fat | 0.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 71.33mg | 14% | |
| Potassium | 174.54mg | 17% | |
| Total Carbs | 2.41g | 4% | |
| Sugars | 0.83g | 15% | |
| Dietary Fiber | 0.68g | 12% | |
| Protein | 1.02g | 9% | |
| Vitamin C | 11.2mg | 85% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.3mg | 7% | |
| Calcium | 16.3mg | 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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