winter soup, cooked in a slow cooker. Can be a main dish or an entree.
1. Heat the oil in a saucepan, add the garlic, onion and one third of the rosemary, cook on a medium heat for 5 minutes.
Add the semi-dried tomato puree and cook for 1 minute.
2. Add the carrot, potato and sweet potato, and cook for a further 6 minutes.
3. Transfer to a slow cooker set on high (preheated), and add the stock, salt and pepper. Cook for 5 hours, or until the
Vegetables are soft.
4. Puree the soup either with a stab mixer, or in a food processor. If using food processor, return the soup to the cooker.
Add the remaining rosemary and heat through before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (703g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 389 | ||
Calories from Fat: 115 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 14.4mg | 4 % | |
Sodium 761.7mg | 26 % | |
Potassium 1254.2mg | 33 % | |
Total Carbohydrate 52.9g | 16 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 47.6g | ||
Protein 15.8g | 23 % | |
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: 389
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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