Directions:
- Dice the vegetables, and fry them at a medium heat in olive oil in a soup pan until they start to take on colour.
- Add the potato, cover with vegetable stock and add the parsley, garlic and pepper.
- Cover, reduce the heat to low and leave to simmer for half an hour.
- Blend the soup, and then return to a medium heat before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 977.83 Kcal (4094 kJ) | ||
| Calories from fat | 31.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.48g | 5% | |
|---|---|---|---|
| Sodium | 37246.95mg | 1552% | |
| Potassium | 539.88mg | 11% | |
| Total Carbs | 191.74g | 64% | |
| Sugars | 6.24g | 25% | |
| Dietary Fiber | 4.48g | 18% | |
| Protein | 3.74g | 7% | |
| Vitamin C | 9.5mg | 16% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 1.3mg | 7% | |
| Calcium | 62.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 224.4 Kcal (940 kJ) | ||
| Calories from fat | 7.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.8g | 5% | |
|---|---|---|---|
| Sodium | 8547.63mg | 1552% | |
| Potassium | 123.89mg | 11% | |
| Total Carbs | 44g | 64% | |
| Sugars | 1.43g | 25% | |
| Dietary Fiber | 1.03g | 18% | |
| Protein | 0.86g | 7% | |
| Vitamin C | 2.2mg | 16% | |
| Vitamin A | 0.1mg | 22% | |
| Iron | 0.3mg | 7% | |
| Calcium | 14.4mg | 6% | |
* 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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