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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 97.4
  • Total Fat: 2.9 g
  • Cholesterol: 8.1 mg
  • Sodium: 147.2 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 1.8 g
  • Protein: 4.3 g

View full nutritional breakdown of All Vegetable Soup calories by ingredient
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All Vegetable Soup



Introduction

I drink this Soup daily---adding all those Vegetables available at hand.The constant Vegetables used are bottlegourd,pumpkin,Cabbage,Spinach,Tomato
es and Carrots.I add as many others as well as I can---Vegetables like Cauliflower,Broccoli,Leeks,Zuchini and Asparagus to make a mixed Soup.I divide the quantity into 12 equal portions and freeze these defrosting as many portions as required each day there after.
I drink this Soup daily---adding all those Vegetables available at hand.The constant Vegetables used are bottlegourd,pumpkin,Cabbage,Spinach,Tomato
es and Carrots.I add as many others as well as I can---Vegetables like Cauliflower,Broccoli,Leeks,Zuchini and Asparagus to make a mixed Soup.I divide the quantity into 12 equal portions and freeze these defrosting as many portions as required each day there after.

Number of Servings: 12

Ingredients

    250gms.Cabbage
    250gms.Bottlegourd
    200gms.Pumpkin
    100gms.Tomatoes
    100 gms.Carrots
    100gms.Pak Choy
    100gms. Leeks

Directions

PREPARATION
Clean,peel,wash and cut all the Vegetables into small pieces.Place together in a Steamer.
METHOD
Steam covered till cooked--I use my AMC Utensil for this.Divide into 12 equal portions------use as many Portions as required and freeze the rest.
To each portion add 1--2 tsps.Corn Flour(Corn Starch) mixed in 2 tbsps.Milk.Add Water to thin to desired thickness and season with Salt and Black Pepper.Whip all together at medium speed in a Blender till smooth.Heat through on low flame till steaming hot.

Number of Servings: 12

Recipe submitted by SparkPeople user KOMAL53.






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