Escarole Soup Recipe

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Ingredients:

Serving

4 cups chicken stock
1 1/2 cups diced onions
1 cup diced celery
1 cup thinly sliced carrot
1 cup thinly sliced parsnip
1/2 tsp curry powder
1/4 tsp ground fennel
1 1/2 cups chopped escarole

Directions:

In a large saucepan, combine the stock, onions, celery, carrots, parsnips, curry powder and fennel.
Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 30 minutes.
Add the escarole and cook for 10 more minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	163.58 Kcal (685 kJ)
Calories from fat	30.29 Kcal
		% Daily Value*
Total Fat	3.37g	5%
Cholesterol	8.13mg	3%
Sodium	774.55mg	32%
Potassium	736.17mg	16%
Total Carbs	26.03g	9%
Sugars	10.98g	44%
Dietary Fiber	4.41g	18%
Protein	9.67g	19%
Vitamin C	14.4mg	24%
Vitamin A	0.3mg	11%
Iron	0.4mg	2%
Calcium	67mg	7%

Amount Per 100 g
Calories	33.81 Kcal (142 kJ)
Calories from fat	6.26 Kcal
		% Daily Value*
Total Fat	0.7g	5%
Cholesterol	1.68mg	3%
Sodium	160.08mg	32%
Potassium	152.15mg	16%
Total Carbs	5.38g	9%
Sugars	2.27g	44%
Dietary Fiber	0.91g	18%
Protein	2g	19%
Vitamin C	3mg	24%
Vitamin A	0.1mg	11%
Iron	0.1mg	2%
Calcium	13.8mg	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.

Tastes

salty
savory
bitter
sweet

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