place first 6 ingredients in a food processor or blender and pulse until all vaegetables are about uniform size
add tomato juice, oil, and vinegar and pulse intil well combined
transfer soup to a large bowl, cover, and place into refrigerator for at least 1 hour to allow flavors to marry.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (393g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 37 (18%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||6 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 172.4mg||53 %|
|Sodium 223.2mg||8 %|
|Potassium 735.2mg||19 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 13.3g|
|Protein 25.6g||37 %|
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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: 207
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