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Ingredientes
- 2 med Sized potatoes
- 1 bn Fresh spinach
- 5 med Carrot
- 4 stalk Asparagus
- 1 med Large ripe tomato
- 1/3 bn Fresh cilantro
- 3 med Carrots
- 5 c. Water, about (up to 6)
- 1 pch Salt
- 1 dsh Grnd black pepper
Direcciones
- I make this soup whenever I have fresh vegetables at home. Also my favorite recipe as I don't like the taste of corn starch or possibly any other thickner in my soup.
- Chop the Spinach, carrots,Asparagus finely. Cut potatoes into large pcs, into not more than 4 pieses per potato, as we want big pieses of potatoes.
- Boil all the veggies in a large stock pot with the water and a healthy pinch of salt, till the vegetables get soft. Then pick out the boiled pieses of potaoes and blend them with the tomato and 1/4 c. water in a blender. Put the potato - tomato paste in a non-stick pot and saute/fry for 10-15 mins on a low heat till it gets roasted and dry. Then add in the boiled vegetables with the water to the roasted paste and let simmer for another 5 min. Add in more water if you like. Garnish with minced cilantro and a dash of pepper.
- Can Substitute spinach with cabbage . Can add in other fresh vegetables like green beans, spring onions, beetroot....
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 582g | |
| Recipe makes 4 servings | |
| Calories 127 | |
| Calories from Fat 5 | 4% |
| Total Fat 0.64g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 180mg | 8% |
| Potassium 1110mg | 32% |
| Total Carbs 28.03g | 7% |
| Dietary Fiber 6.7g | 22% |
| Sugars 6.92g | 5% |
| Protein 4.81g | 8% |
