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Suggest a better descriptionVeggie potato soup
Saute in instant pot on saute setting 1/2 large onion diced, 1 large carrot diced, 2 stalks celery, diced & 3 cloves fresh garlic chopped coarsely in a little olive oil stirring frequently. Add 5 - 6 potatoes cubed, 1 small can fri chick cubed, 1 - 15ish oz can coconut milk, 2-3 cups vegetable broth (to cover all veggies with 1/4 inch liquid), garlic powder, minced onion, salt, to taste/desire, 2:- 3 heaping spoons mcKay's chicken seasoning, 2 heaping spoons of dried parsley, a pinch of course black pepper. Cook on high for 6 minutes in Instant pot ( takes about 15 min).
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Serving Size: 1 (213g) | ||
Recipe Makes: 1 | ||
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Calories: 88 | ||
Calories from Fat: 3 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 55.5mg | 2 % | |
Potassium 442.5mg | 12 % | |
Total Carbohydrate 20.5g | 6 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 16g | ||
Protein 2.3g | 3 % | |
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: 88
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