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Servings: 1
21 g protein
86 g carbs
1 g fat
426 kcal
Ingredients for Prepare servings servings with these ingredients
Per serving
kcal
g protein
g carbs
g fat
Instructions
- Peel and cut the sweet potatoes and carrots in small pieces.
- In a deep pan, add white bean, vegetables, ginger and vegetable stock.
- Boil and simmer until vegetables and beans are cooked properly.
- Remove from the heat and let it cool.
- Puree the cooked vegetables in the blender.
- Add lemon juice salt and black pepper.
- Reheat the soup and sprinkle fresh parsley, serve hot.
Nutritional Facts
per 1 serving size (unscaled)
Amount Per Serving
Calories 426 kcal
Calories from Fat 9
% Daily Values*
Total Fat 1 g
1.43%
Saturated Fat 0.41 g
1.71%
Polyunsaturated Fat 0.51 g
Monounsaturated Fat 0.13 g
Cholesterol 0 mg
0%
Sodium 1453 mg
63.17%
Potassium 1524 mg
Total Carbohydrate 86 g
27.74%
Dietary Fiber 16.71 g
52.22%
Sugars 8.19 g
9.1%
Protein 21 g
Vitamin A 103.67%
Vitamin C 16.25%
Calcium 23.4%
Iron 69.23%
* Nutritional Values are estimated and may vary
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