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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 47.6
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 263.1 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 2.0 g
  • Protein: 1.5 g

View full nutritional breakdown of Easy french vegetable soup calories by ingredient
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Easy french vegetable soup

Submitted by: OPHELIE

Introduction

You can add/substitute any vegetables, basically, whatever is left in the fridge. I even put lettuce in before it gets bad. The potato is good to give a thicker consistency to the soup, and I never omit the carrots. You can add/substitute any vegetables, basically, whatever is left in the fridge. I even put lettuce in before it gets bad. The potato is good to give a thicker consistency to the soup, and I never omit the carrots.
Number of Servings: 10

Ingredients

    1 potato medium to large
    1.5 cup of chopped carrots
    1 cup of chopped leeks
    0.5 cup celery root, chopped ( you can use parsnip or turnip too)
    0.5 cup tomato, chopped
    0.5 cup frozen spinach
    2 sprigs fresh parsley
    pepper
    salt

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Directions

place all the vegetables in a pressure cooker, add enough water to cover the vegetables, and add salt and pepper to taste.
Cook under pressure for 30 minutes.
You can serve as is, or processed in a blender.
To have my kids eat more, I add a dash of whipping cream to it, or sometimes cook alphabet noodles in it and serve them a noodle soup. They love it!


Number of Servings: 10

Recipe submitted by SparkPeople user OPHELIE.






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