Directions:
- In a large pot, combine the stock with the carrots, celery, onion, leek, potato, ginger, cumin, coriander, and cayenne, and bring to a boil.
- Cover and simmer over low heat until the vegetables are tender, 20-25 minutes.
- Working in batches, puree the soup in a food processor(or blender), then return to the pot.
- Stir in buttermilk and lemon juice, and season with salt and pepper to taste.
- Reheat gently. Ladle into bowls, and sprinkle with the parsley and serve. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 364.56 Kcal (1526 kJ) | ||
| Calories from fat | 73.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.22g | 13% | |
|---|---|---|---|
| Cholesterol | 9.81mg | 3% | |
| Sodium | 1784.05mg | 74% | |
| Potassium | 1295.15mg | 28% | |
| Total Carbs | 65.5g | 22% | |
| Sugars | 19.92g | 80% | |
| Dietary Fiber | 9.8g | 39% | |
| Protein | 11.38g | 23% | |
| Vitamin C | 26.6mg | 44% | |
| Vitamin A | 1.6mg | 52% | |
| Iron | 4.7mg | 26% | |
| Calcium | 210.8mg | 21% | |
| Amount Per 100 g | |||
| Calories | 58.05 Kcal (243 kJ) | ||
| Calories from fat | 11.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.31g | 13% | |
|---|---|---|---|
| Cholesterol | 1.56mg | 3% | |
| Sodium | 284.1mg | 74% | |
| Potassium | 206.24mg | 28% | |
| Total Carbs | 10.43g | 22% | |
| Sugars | 3.17g | 80% | |
| Dietary Fiber | 1.56g | 39% | |
| Protein | 1.81g | 23% | |
| Vitamin C | 4.2mg | 44% | |
| Vitamin A | 0.2mg | 52% | |
| Iron | 0.7mg | 26% | |
| Calcium | 33.6mg | 21% | |
* 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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