Cook the onion celery and carrots in e.v.o till soft then add the water/vegetable stock.
SAlt lightly and bring to boil. When it start boiling add the potato cubes.
Keep boiling until ready and add the ginger juice peeled and sheived a little at a time to make sure that the flavor is not too strong or too bland, Season with salt and blend it well until creamy
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (12930g)|
|Recipe Makes: Servings|
|Calories from Fat: 1808 (22%)|
|Amt Per Serving||% DV|
|Total Fat 200.9g||268 %|
|Saturated Fat 29.3g||146 %|
|Monounsaturated Fat 132.7g|
|Polyunsanturated Fat 28.3g|
|Cholesterol 0mg||0 %|
|Sodium 4683.6mg||162 %|
|Potassium 40341.8mg||1062 %|
|Total Carbohydrate 1514.5g||445 %|
|Dietary Fiber 302.5g||1210 %|
|Sugars, other 1212g|
|Protein 165.8g||237 %|
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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.
Calories per serving: 8171
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