Try this Creamy Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionDice the onion, carrots, celery and potatoes. Stem and slice portobello.
Combine the veggies, potatoes, garlic, salt&pepper, and your choice of oil in a large pot. Heat and let sweat for ~10 min. Hydrate with a little water if it sticks to the bottom.
Add nutmeg, coconut milk, water/broth and bouillon cubes. Heat to boiling, then reduce to simmer. Cook uncovered until the potatoes are done.
Cream with a blender. Add more salt/pepper as needed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (241g) | ||
Recipe Makes: 1 | ||
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Calories: 119 | ||
Calories from Fat: 12 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 107.3mg | 4 % | |
Potassium 620.6mg | 16 % | |
Total Carbohydrate 25.8g | 8 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 20.3g | ||
Protein 3.2g | 5 % | |
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: 119
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