Carrot And Courgette Soup
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INGREDIENTS
INSTRUCTIONS
Melt the margarine in a saucepan and fry the onion over a medium heat for 5-10 minutes or until the onion is golden and translucent. Add the courgettes, carrots, potato and stock, season with pepper, and cook for 20-25 minutes or until the vegetables are soft. Leave the soup to cool slightly, then pur?e in a blender or food processor until smooth. Return to the pan, heat through and serve.
NOTES
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (457g) | ||
| Recipe Makes: 4 | ||
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| Calories: 145 | ||
| Calories from Fat: 49 (34%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.5g | 7 % | |
| Saturated Fat 1.1g | 6 % | |
| Monounsaturated Fat 2.5g | ||
| Polyunsanturated Fat 1.5g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1035.4mg | 36 % | |
| Potassium 678.4mg | 18 % | |
| Total Carbohydrate 23.2g | 7 % | |
| Dietary Fiber 4.8g | 19 % | |
| Sugars, other 18.4g | ||
| Protein 2.7g | 4 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 145
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