Directions:
- Peel and dice 2 potatoes. Saute 1/4 cup of diced onion.
- In a medium sized pot ad canned peas and carrots, diced potatoes and sauteed onions. Ad 1/3 cup water and cubed broth. Ad salt, pepper and some curry powder to taste and cook until potatoes are done.
- Melt butter on medium heat in a small pot and ad flour to it. Stir constantly until combined with melted butter, forming a lightly yellow/golden lump. Ad 1/4 cup of warm liquid from the soup pot and whisk into the butter/flour ball until everything has a thick creamy consistency. This is called a Roux.
- Ad the Roux to the pea and carrot soup and stir until everything is well combined. Boil for 2 minutes and simmer for another 2-3 minutes. Should the stew become too think, add some more broth or water.
- The stew is now ready to be served.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 361.03 Kcal (1512 kJ) | ||
| Calories from fat | 46.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.21g | 8% | |
|---|---|---|---|
| Cholesterol | 10.26mg | 3% | |
| Sodium | 338.27mg | 14% | |
| Potassium | 912.69mg | 19% | |
| Total Carbs | 58.16g | 19% | |
| Sugars | 20.36g | 81% | |
| Dietary Fiber | 17.29g | 69% | |
| Protein | 17.03g | 34% | |
| Vitamin C | 122.5mg | 204% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 3.9mg | 21% | |
| Calcium | 112.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 94.22 Kcal (394 kJ) | ||
| Calories from fat | 12.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.36g | 8% | |
|---|---|---|---|
| Cholesterol | 2.68mg | 3% | |
| Sodium | 88.28mg | 14% | |
| Potassium | 238.18mg | 19% | |
| Total Carbs | 15.18g | 19% | |
| Sugars | 5.31g | 81% | |
| Dietary Fiber | 4.51g | 69% | |
| Protein | 4.44g | 34% | |
| Vitamin C | 32mg | 204% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 1mg | 21% | |
| Calcium | 29.4mg | 11% | |
* 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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