Easy Peasy Foodie · by Eb Gargano
Carrot and Potato Soup
NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 9%
CARBS 37G76% OF CAL
7G FIBER0G ADDED10G INTRINSIC20G OTHER10G TOTAL SUGAR
FAT 4G20% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, quick vegetable soup made from carrots, potatoes, and aromatics blended with vegetable broth. Light, healthy, and ready in 30 minutes.
mainbritishsoup🥄 saucepan🌀 blenderdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 2 onions (diced)
- 2 sticks celery (diced)
- 400 g carrots (diced (no need to peel – See Note 1))
- 400 g baking potatoes (peeled and diced (See Note 2))
- 700 ml vegetable stock ((from a cube is fine))
- 1 bay leaf ((optional, but recommended!))
- Salt and black pepper to taste ((see Note 3))
At a glance
PER SERVING · TIME 30M
CAL 10%·PRO 9%
CARBS 37G76% OF CAL
7G FIBER0G ADDED10G INTRINSIC20G OTHER10G TOTAL SUGAR
FAT 4G20% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 859mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 966mg
- Calcium
- 72mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 859MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.