Easy to make , tastes great, and freezes well. I toss in some cooked quinoa when reheating then top the bowl with a TBSP of grated parmesan.
1. Saute diced onions and carrots in olive oil over medium-high heat for about 10 minutes until they start to soften.
2. Add minced garlic and remove from heat after 1 minute.
3. Add the onions, carrots, and garlic as well as all remaining ingredients to slow cooker. Stir until well-combined.
4. Cook on high setting for 6 hours.
5. Allow to cool for a few minutes before pureeing with an immersion blender.
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Serving Size: 1 Serving (153g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 35 | ||
Calories from Fat: 8 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 277.2mg | 10 % | |
Potassium 57.2mg | 2 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 6.1g | ||
Protein 0.5g | 1 % | |
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: 35
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