Directions:
- Fill a pot with water and place on high heat (OPTIONAL: add a chicken stock cube to the water).
- Once water is boiling, reduce heat and add all of the chopped vegetables.
- Cook vegetables until tender.
- Using a slotted spoon, move cooked vegetables from pot into a blender with 20ml of the cooking liquid.
- Blend the vegetables and continue to add water until the soup reaches the desired consistency.
- Serve with salt, pepper, nutmeg and a dollop of creme fraiche.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 72.31 Kcal (303 kJ) | ||
| Calories from fat | 0.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 54.31mg | 2% | |
| Potassium | 636.25mg | 14% | |
| Total Carbs | 18g | 6% | |
| Sugars | 8.25g | 33% | |
| Dietary Fiber | 4.01g | 16% | |
| Protein | 2.15g | 4% | |
| Vitamin C | 16.2mg | 27% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 1mg | 6% | |
| Calcium | 55.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 33.97 Kcal (142 kJ) | ||
| Calories from fat | 0.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 25.51mg | 2% | |
| Potassium | 298.89mg | 14% | |
| Total Carbs | 8.46g | 6% | |
| Sugars | 3.88g | 33% | |
| Dietary Fiber | 1.88g | 16% | |
| Protein | 1.01g | 4% | |
| Vitamin C | 7.6mg | 27% | |
| Vitamin A | 0.4mg | 25% | |
| Iron | 0.5mg | 6% | |
| Calcium | 25.9mg | 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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