Vegetarian
Dice 2 small onion. Chop 1 bag celery and set 1/2 cup chopped celery aside for Christine to use for her chicken sandwich. Cube 1 large potato.
Heat the 2TBS olive oil in a big pot over medium-high heat and add the 2 small diced onion, stirring occasionally, letting the onion get golden, about 5 minutes.
Add the 4 TBS garlic and stir 1 minute, until fragrant.
Add the sliced 1 bag of celery, 1 large diced potato, 1 quart veggie broth, 1 cup water or veggie broth, 2 bay leaves, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp cayenne. The liquid should just cover the veggies ( if not, add a little more water or veggie broth). Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 20 to 30 minutes.
Turn heat off, remove bay leaves and add the 1 package chopped dill and few drops of lemon juice and just wilt them (don’t cook herbs or you lose the vibrant color!)
OPTIONAL: Stir in your choice of 1/4 cup sour cream or heavy whipping cream. Serve.
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Serving Size: 1 Serving (363g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 164 | ||
Calories from Fat: 65 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 558.1mg | 19 % | |
Potassium 438.9mg | 12 % | |
Total Carbohydrate 23.8g | 7 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 20.7g | ||
Protein 2.7g | 4 % | |
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: 164
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