Nutrition balance score
Unbalanced
Glycemic Index
50
Low
Glycemic Load
10
Low
Nutrition per serving
Calories92.4 kcal (5%)
Total Fat1.1 g (2%)
Carbs20.1 g (8%)
Sugars7.7 g (9%)
Protein3.5 g (7%)
Sodium934.1 mg (47%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1Yukon potato
medium, chopped small
2yellow squash
medium, trimmed and chopped small
1onion
small, chopped
1clove garlic
minced
1 ½ tspkosher salt
½ tspwhite pepper
3 cupsvegetable stock
2 cupscorn kernels
cut off cob or frozen and thawed, divided
¾ cupred bell pepper
large, minced
¼ cupfresh parsley
rough chopped
¼ tspsalt
1 Tbsplemon juice
1 tsphoney
Instructions
Step 1
In a large bowl, combine potato, squashes, onion and garlic; season with salt and pepper. Transfer vegetables to the slow cooker and add vegetable stock. Place lid on slow cooker;cook on low 4 hours.
Step 2
Make relish: in a small bowl, combine red pepper, parsley, salt, lemon juice and hot honey. Cover and store in the refrigerator; remove 10 minutes prior to serving.
Step 3
In blender, working in batches, blend cooked vegetables and stock with one cup of corn. Or use an immersion blender to blend in the slow cooker.
Step 4
Return batches of blended veggies to slow cooker; stir in remaining 1 cup of corn. Heat through on warm for 30min.
Step 5
Ladle soup in bowls and top with a heaping teaspoon of relish.
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