Try this Classic Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionBring water and broth to boil. Meanwhile, using a food processor, grate zucchini, potatoes and leeks. Pour broth in microwave safe bowl and add vegetables. Microwave on high, partially covered, for 4 minutes. Return mixture to saucepan and add salt and pepper. Stir well. Add curry powder and milk. Simmer 5 minutes until heated through. Remove from heat. Using an immersion blender (or regular blender), puree soup until creamy. Serve sprinkled with fresh chives. Delicious!! Approximately 8-10 minutes. Per serving: 1079 Calories; 17g Fat (14% calories from fat); 37g Protein; 204g Carbohydrate; 39mg Cholesterol; 4040mg Sodium By Patty
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Serving Size: 1 Serving (2526g) | ||
Recipe Makes: 1 servings | ||
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Calories: 761 | ||
Calories from Fat: 38 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 2018.2mg | 70 % | |
Potassium 5198.7mg | 137 % | |
Total Carbohydrate 164g | 48 % | |
Dietary Fiber 26.7g | 107 % | |
Sugars, other 137.3g | ||
Protein 29g | 41 % | |
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. |
Calories per serving: 761
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