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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 80.5
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 34.0 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 2.7 g
  • Protein: 2.0 g

View full nutritional breakdown of Harvest Soup calories by ingredient
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Harvest Soup

Submitted by: EMMA2727272

Introduction

I got this recipe from a friend at work. Haven't tried it yet, but it sounds delicious! I may add a few spices, depending on how it tastes after! I got this recipe from a friend at work. Haven't tried it yet, but it sounds delicious! I may add a few spices, depending on how it tastes after!
Number of Servings: 15

Ingredients

    Olive oil
    2 large leeks (white part), chopped
    1 large onion, chopped
    1 large potato, peeled and diced (I use 3 and one sweet potatoe)
    2 cups diced, peeled squash (preferably butternut or buttercup)
    1 cup diced carrots
    1 tart apple, peeled and chopped
    4 cups chicken stock (I use two boxes of campbells low sodium broth)
    1/4 tsp ground nutmeg
    Salt and pepper
    Chopped green onions or chives, for garnish

    1. In large, heavy saucepan over medium heat, melt butter. Add leeks and onion; cook, stirring often, until softened but not browned, about 10 minutes.
    2. Add potato, squash, carrots, apple and stock; bring to boil. Reduce heat; cover and simmer, stirring occasionally, until vegetables are soft, about 20 minutes.
    3. In blender or food processor, puree mixture until very smooth (blender gives smoothest consistency). (I use a hand blender)
    4. Return soup to saucepan. Stir in nutmeg. Season to taste with salt and pepper. Heat until piping hot; do not boil.

Directions

1. In large, heavy saucepan over medium heat, melt butter. Add leeks and onion; cook, stirring often, until softened but not browned, about 10 minutes.
2. Add potato, squash, carrots, apple and stock; bring to boil. Reduce heat; cover and simmer, stirring occasionally, until vegetables are soft, about 20 minutes.
3. In blender or food processor, puree mixture until very smooth (blender gives smoothest consistency). (I use a hand blender)
4. Return soup to saucepan. Stir in nutmeg. Season to taste with salt and pepper. Heat until piping hot; do not boil.

Makes approx. 15 1-cup servings.

Number of Servings: 15

Recipe submitted by SparkPeople user EMMA2727272.






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