Great to eat when you're sick...
Heat oven (or toaster oven) to 400.
Separate and peel garlic cloves. Place on dry pie plate and roast for 15-20 minutes (until golden but not browned).
While the garlic's roasting, slice the onion and potatoes, and chop the tomato.
Puree garlic in a blender with miso and water. Add to vegetable broth and bring to a simmer.
Heat olive oil over medium heat in large skillet. Saute onions, potatoes and paprika 5-7 minutes, until onions are tender but not brown. Add tomatoes and thyme and simmer 5 minutes, until most of tomato liquid is absorbed/evaporated.
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Serving Size: 1 recipe (5818g) | ||
Recipe Makes: 0 Servings | ||
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Calories: 800 | ||
Calories from Fat: 62 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 19591.9mg | 676 % | |
Potassium 2685.3mg | 71 % | |
Total Carbohydrate 173.6g | 51 % | |
Dietary Fiber 18.2g | 73 % | |
Sugars, other 155.4g | ||
Protein 19.3g | 28 % | |
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: 800
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