Yum, good for lunches.
Saute the vegetables to soften, add the stock and simmer until tender.
Puree in a food processor.
When cool, add the yoghurt, or reheat gently.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (676g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 369 | ||
Calories from Fat: 44 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 12.4mg | 4 % | |
Sodium 499.5mg | 17 % | |
Potassium 1528.5mg | 40 % | |
Total Carbohydrate 66g | 19 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 59.4g | ||
Protein 16.3g | 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: 369
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