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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 174.7
  • Total Fat: 4.1 g
  • Cholesterol: 10.2 mg
  • Sodium: 696.3 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 5.5 g
  • Protein: 4.6 g

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

Submitted by: DSTATZ
Harvest Vegetable Soup

Introduction

You can substitute the squash with pumpkin and it's just as tasty! A lovely, fall and winter comfort food. You can substitute the squash with pumpkin and it's just as tasty! A lovely, fall and winter comfort food.
Number of Servings: 6

Ingredients

    1/8 cup butter
    2 large leeks, white part chopped
    1 large onion, chopped
    1 large potato, peeled and diced
    2 cups peeled, diced squash
    1 cup diced carrots
    1 apple, peeled, cored, diced
    4 1/2 cups chicken stock, OR 1 package chicken bouillon per cup of water)
    1/4 tsp. ground nutmeg
    1/8 cup milk
    1/4 cup white wine
    salt and pepper to taste

Directions

In a heavy saucepan over medium heat, melt butter. Add leeks and onion, stirring often until softened but not browned, about 10 minutes.

Add potato, squash, carrots, apple and stock, bring to a boil.

Reduce heat: let simmer, stirring occasionally until vegetables are soft, about 30-40 minutes.

Puree in food processor in batches until smooth. Return soup to pot, stir in nutmeg, milk and wine. Season to taste with salt and pepper. Heat.

If desired, garnish with a dollop of yogurt, green onions or chives. Note the garnish is not included in the calorie count.


Number of Servings: 6

Recipe submitted by SparkPeople user DSTATZ.






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