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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 90.6
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 582.2 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 4.7 g
  • Protein: 2.0 g

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

Submitted by: ERMABOM

Number of Servings: 8


    * Leeks, 2, chopped
    * Roasted Red and Green Peppers, frozen, 1.5 cups chopped
    * Carrots, raw, 5 small (5-1/2" long), chopped
    * Ginger Root, 5 slices (1" dia) minced
    * Garlic, 3 cloves minced
    * Butternut Squash, 4 cups, peeled and cubed
    * Vegetable Broth, 4 cups
    * Salt to taste
    * Spike seasoning, hot and spicy, 1 teaspoon
    * Lemon juice, 1/2 cup


Heat broth. Add all the ingredients except lemon juice and salt. Simmer until vegetables are cooked. Cool. Blend till smooth. Return to heat, add salt and lemon juice. Bring just to a boil and remove. Serve hot.

Number of Servings: 8

Recipe submitted by SparkPeople user ERMABOM.

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