Directions:
- In a large pot, bring stock to a boil.
- While stock is heating, chop all vegetables into small pieces (approximately 1/2 inch cubes).
- In a saute pan, over med-high heat, melt half of the butter. Sauté vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.
- Add sautéed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
- Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour through a fine mesh strainer.
- Add salt and pepper.
- To serve, re-heat, ladle into bowls, then drizzle 1 tablespoon of cream into each bowl. Serve in warmed bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2432.11 Kcal (10183 kJ) | ||
| Calories from fat | 1366.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 151.86g | 234% | |
|---|---|---|---|
| Cholesterol | 498.84mg | 166% | |
| Sodium | 5710.34mg | 238% | |
| Potassium | 6071.01mg | 129% | |
| Total Carbs | 213.84g | 71% | |
| Sugars | 95.52g | 382% | |
| Dietary Fiber | 38.84g | 155% | |
| Protein | 73.2g | 146% | |
| Vitamin C | 96.9mg | 162% | |
| Vitamin A | 9.6mg | 321% | |
| Iron | 5.7mg | 32% | |
| Calcium | 794.8mg | 79% | |
| Amount Per 100 g | |||
| Calories | 71.07 Kcal (298 kJ) | ||
| Calories from fat | 39.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.44g | 234% | |
|---|---|---|---|
| Cholesterol | 14.58mg | 166% | |
| Sodium | 166.87mg | 238% | |
| Potassium | 177.41mg | 129% | |
| Total Carbs | 6.25g | 71% | |
| Sugars | 2.79g | 382% | |
| Dietary Fiber | 1.13g | 155% | |
| Protein | 2.14g | 146% | |
| Vitamin C | 2.8mg | 162% | |
| Vitamin A | 0.3mg | 321% | |
| Iron | 0.2mg | 32% | |
| Calcium | 23.2mg | 79% | |
* 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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