POTATO AND VEGETABLES SOUP Recipe
Ingredients
| Salt | To Taste | |
| Pepper | To Taste | |
| Potatoes | 2 1⁄2 Pound | |
| Carrots | 3 , diced | |
| Onions | 2 Large, chopped | |
| Leeks | 1⁄2 Cup (8 tbs), chopped | |
| Tomatoes | 2 , chopped | |
| Turnip | 1 , diced | |
| Celery | 1⁄2 Cup (8 tbs), chopped | |
| Butter | 2 1⁄2 Ounce | |
| Flour | 4 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Parsley | 1 Teaspoon (For garnishing) |
Nutrition Facts
Serving size
Calories 408 Calories from Fat 120
% Daily Value*
Total Fat 14 g20.9%
Saturated Fat 8.3 g41.3%
Trans Fat 0 g
Cholesterol 35 mg11.7%
Sodium 171 mg7.1%
Total Carbohydrates 67 g22.4%
Dietary Fiber 8.7 g34.8%
Sugars 11 g
Protein 9 g18.5%
Vitamin A 144.3% Vitamin C 108.4%
Calcium 13.2% Iron 16.9%
*Based on a 2000 Calorie diet
Directions
1. Boil, peel and dice the potatoes.
2. In a pan, melt butter.
3. Add vegetables and brown it.
4. Add flour and milk to make a roux. Keep stirring to avoid formation of lumps.
5. Pour this vegetable mixture into boiling potatoes, stir it briskly.
6. After vegetables become soft, pass it through a sieve. Keep aside some vegetables for decoration.
7. Season as per taste and adjust the thick consistency of the soup and reheat.
SERVING
8. Serve Potato and Vegetables Soup topped with chopped parsley.
Chef
