Directions:
- Heat the oil in a large pot over medium heat. Stir in onion, celery, garlic, ginger, and sugar. Cook 5 minutes, until onion is tender. Season with salt, turmeric, allspice, and nutmeg. Mix in potatoes and zucchini, and pour in the vegetable stock. Bring to a boil, reduce heat to low, and simmer 10 minutes, or until potatoes are tender.
- Remove soup from heat, season with cayenne pepper, and stir in spinach. Using a hand blender, blend soup until smooth. Garnish with red bell pepper to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 759.61 Kcal (3180 kJ) | ||
| Calories from fat | 49.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 8% | |
|---|---|---|---|
| Sodium | 28516.45mg | 1188% | |
| Potassium | 805.9mg | 17% | |
| Total Carbs | 142.3g | 47% | |
| Sugars | 4.42g | 18% | |
| Dietary Fiber | 3.54g | 14% | |
| Protein | 5.41g | 11% | |
| Vitamin C | 51.5mg | 86% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 5.1mg | 28% | |
| Calcium | 73.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 190.64 Kcal (798 kJ) | ||
| Calories from fat | 12.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.38g | 8% | |
|---|---|---|---|
| Sodium | 7156.75mg | 1188% | |
| Potassium | 202.26mg | 17% | |
| Total Carbs | 35.71g | 47% | |
| Sugars | 1.11g | 18% | |
| Dietary Fiber | 0.89g | 14% | |
| Protein | 1.36g | 11% | |
| Vitamin C | 12.9mg | 86% | |
| Vitamin A | 0.2mg | 24% | |
| Iron | 1.3mg | 28% | |
| Calcium | 18.5mg | 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.
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