Directions:
- In a large saucepan over medium-high heat, bring vegetable broth to a boil.
- To the boiling broth add potatoes, carrots, peas, corn, turnip, cabbage, mushrooms and salt. Boil for 40 minutes, or until vegetables are very well cooked. Drain.
- Puree vegetables in a food processor or blender. Sprinkle the puree with brown sugar and stir gently. Store tightly covered in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 51.09 Kcal (214 kJ) | ||
| Calories from fat | 2.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.3g | 0% | |
|---|---|---|---|
| Cholesterol | 0.11mg | 0% | |
| Sodium | 225.95mg | 9% | |
| Potassium | 188.58mg | 4% | |
| Total Carbs | 10.55g | 4% | |
| Sugars | 3.38g | 14% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 1.66g | 3% | |
| Vitamin C | 8.8mg | 15% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.4mg | 2% | |
| Calcium | 17.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 68.73 Kcal (288 kJ) | ||
| Calories from fat | 3.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.4g | 0% | |
|---|---|---|---|
| Cholesterol | 0.14mg | 0% | |
| Sodium | 303.95mg | 9% | |
| Potassium | 253.68mg | 4% | |
| Total Carbs | 14.2g | 4% | |
| Sugars | 4.55g | 14% | |
| Dietary Fiber | 2.67g | 8% | |
| Protein | 2.24g | 3% | |
| Vitamin C | 11.8mg | 15% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 0.6mg | 2% | |
| Calcium | 24mg | 2% | |
* 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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