1 protein
2 vegetables
1/2 fat
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.
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Serving Size: 1 Serving (393g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 207 | ||
Calories from Fat: 37 (18%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 207
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