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Servings: 1
21 g protein
86 g carbs
1 g fat
426 kcal

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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