Directions:
- Melt butter in large saucepan over medium heat. Add onion and garlic and cook until tender.
- Add carrots and celery and cook for 10 minutes or until carrots become a little tender. Add water or broth, potatoes, salt, and pepper. Bring to a boil and allow to simmer for 15 to 20 minutes or until all vegetables are tender.
- Add canned and skim milk and parsley and heat just to boiling.
- In a separate bowl stir cornstarch into cold water. When completely dissolved add to hot soup, stir and serve. Top with chives.
- If you want a less chunky soup, puree half of the veggies before adding the cornstarch and then use half the amount of cornstarch.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.26 Kcal (654 kJ) | ||
| Calories from fat | 47.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.27g | 8% | |
|---|---|---|---|
| Cholesterol | 14.96mg | 5% | |
| Sodium | 1284.9mg | 54% | |
| Potassium | 512.92mg | 11% | |
| Total Carbs | 23.28g | 8% | |
| Sugars | 6.67g | 27% | |
| Dietary Fiber | 3.43g | 14% | |
| Protein | 3.23g | 6% | |
| Vitamin C | 12.4mg | 21% | |
| Vitamin A | 1mg | 33% | |
| Iron | 0.6mg | 3% | |
| Calcium | 102mg | 10% | |
| Amount Per 100 g | |||
| Calories | 55.54 Kcal (233 kJ) | ||
| Calories from fat | 16.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.87g | 8% | |
|---|---|---|---|
| Cholesterol | 5.32mg | 5% | |
| Sodium | 456.71mg | 54% | |
| Potassium | 182.32mg | 11% | |
| Total Carbs | 8.27g | 8% | |
| Sugars | 2.37g | 27% | |
| Dietary Fiber | 1.22g | 14% | |
| Protein | 1.15g | 6% | |
| Vitamin C | 4.4mg | 21% | |
| Vitamin A | 0.3mg | 33% | |
| Iron | 0.2mg | 3% | |
| Calcium | 36.3mg | 10% | |
* 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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