Photo: Cala
Estimated Nutrition (whole recipe, rough)
425
Calories
8g
Protein
14g
Fat
71g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 oz onions, chopped
- 4 medium carrots
- 2 stalks celery
- 4 oz potatoes, chopped
- 1 pint vegetable broth
- 1/2 tbsp grated ginger
- juice of 2-3 oranges
- zest of 1/2 orange
- salt and pepper to taste
- olive oil to saute
- pat of soymarg
- =
Directions
1
Saute onions and celery in olive oil in a large saucepan. After a few minutes, add carrots and saute until onions go pearly. Stir in potatoes and add enough broth to cover vegetables by a couple of inches.
2
Bring to boil, reduce heat and simmer until veggies are tender. Add the orange juice, zest and ginger.Blend the soup.
3
Add more stock to achieve the desired thickness. Season with salt, freshly ground black pepper, bouillon powder and soymarg..
Recipe sourced from
fandom