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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 53.7
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 269.0 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 2.0 g
  • Protein: 1.9 g

View full nutritional breakdown of Farmers Market Veggie Soup calories by ingredient
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Farmers Market Veggie Soup

Submitted by: KASHMIR

Introduction

What do you do when you get home from the farmer's market and find you can't fit everything you bought into the fridge? SOUP! What do you do when you get home from the farmer's market and find you can't fit everything you bought into the fridge? SOUP!
Number of Servings: 8

Ingredients

    Leeks, 1 leek (wash well!)
    Onions, raw, 1 medium (2-1/2" dia)
    Garlic, 2 clove (I used elephant garlic)
    Carrots, raw, 1 large
    Bok Choy, raw-chopped, 1 cup
    Turnips, 1 medium
    Broth, Vegetable, Organic, 3 cup (one full box)
    Celery, raw, 2 cup, diced Leaves included
    Red Ripe Tomatoes, 2 medium whole (2-3/5" dia)
    Mushrooms, fresh, 2 cups pieces (I used Chantrelles and dried Hedgehog mushrooms)
    Red Wine, 4 fl oz
    Cilantro, raw, 1/4 bunch (6 tablespoons chopped Prox)

Directions

Chop all veggies into bite size slices or chunks. Saute garlic and onion very lightly, no oil. Before they start to stick to the bottom of the stock pot, pour in vegetable stock and red wine. Add the rest of the ingredients, bring to a light boil, cover, reduce heat to simmer. I cooked for 2 hours, but it would have been fine to serve in one. I also removed about 1/4 of the solid veggies at 2 hours, blended them until liquified, and returned them to the pot to thicken the soup.
Made approx 8 1-1/2 cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user KASHMIR.






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