Pour 2 cups of stock into into heavy sauce pan then add the rest of the ingredients. Bring the soup to a boil and then reduce the heat simmering until the vegetables are soft. Then purée the cooked mixture in a food processor. Add additional stock to correct the consistency.
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|Serving Size: 1 Serving (2574g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 56 (5%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 3.2mg||1 %|
|Sodium 2236.1mg||77 %|
|Potassium 4338.9mg||114 %|
|Total Carbohydrate 221.2g||65 %|
|Dietary Fiber 41.7g||167 %|
|Sugars, other 179.5g|
|Protein 39.4g||56 %|
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Calories per serving: 1039
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