Directions:
- Add 2 tablespoons olive oil in sauce pan.
- Combine shallots, leeks, mushrooms and carrots in pan.
- Cook and stir until there is colour on the vegetables.
- Add potatoes, asparagus and roasted garlic cloves.
- Once combined add vegetable stock cubes and water to the mixture.
- Bring to boil and then reduce to simmer until potatoes are soft.
- Give quick whirl in food proccesor or with emersion blender.
- Taste for salt & pepper and add if needed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 189.13 Kcal (792 kJ) | ||
| Calories from fat | 2.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.26g | 0% | |
|---|---|---|---|
| Sodium | 97.87mg | 4% | |
| Potassium | 810.86mg | 17% | |
| Total Carbs | 43.09g | 14% | |
| Sugars | 12.74g | 51% | |
| Dietary Fiber | 7.44g | 30% | |
| Protein | 6.49g | 13% | |
| Vitamin C | 18mg | 30% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 3.8mg | 21% | |
| Calcium | 138.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 29.48 Kcal (123 kJ) | ||
| Calories from fat | 0.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 15.25mg | 4% | |
| Potassium | 126.37mg | 17% | |
| Total Carbs | 6.72g | 14% | |
| Sugars | 1.99g | 51% | |
| Dietary Fiber | 1.16g | 30% | |
| Protein | 1.01g | 13% | |
| Vitamin C | 2.8mg | 30% | |
| Vitamin A | 0.2mg | 38% | |
| Iron | 0.6mg | 21% | |
| Calcium | 21.6mg | 14% | |
* 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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