Photo: Cala
Estimated Nutrition (whole recipe, rough)
399
Calories
16g
Protein
9g
Fat
69g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup boiling water
- 4 sun-dried tomatoes (not oil-packed)
- 2 1/2 lb red-skinned potatoes, cut into cubes
- 3 cups water
- 2 cups vegetable broth
- 1/2 tsp. freshly ground pepper
- 3 zucchini, coarsely grated
- 1/3 cup nonfat evaporated milk
- 1/3 cup chopped fresh basil or 1 tsp. dried basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes