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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 178.9
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 256.2 mg
  • Total Carbs: 35.9 g
  • Dietary Fiber: 11.6 g
  • Protein: 10.1 g

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

Submitted by: CLEAR-HEAD

Introduction

This soup is easy to make and can be stored in the fridge for up to a week or in the freezer. This soup is easy to make and can be stored in the fridge for up to a week or in the freezer.
Number of Servings: 3

Ingredients

    1 tsp caraway and cumin seeds
    1 medium onion, diced
    1 clove garlic, crushed
    200g pumpkin, peeled and cut into small cubes
    1/2 small green cabbage, shredded
    1 small head broccoli, broken into florets
    1 stick celery, sliced
    1 small carrot, diced
    1/2 medium leek, finely sliced
    1.5 litre vegetable stock
    1 bay leaf

Directions

Put the seeds in a small, heavy-based pan and toast over a medium heat for a few minutes until lightly browned.

Gently heat two tablespoons of olive oil in a large pan and soften the onion and garlic for 5 minutes. Add the rest of the vegetables and the seeds. Heat them together in the oil for another 5 minutes or so, then add just enough stock to cover the vegetables and simmer for 10 minutes. Add the remaining stock and bay leaf, season with black pepper and simmer for about 20 minutes until all the vegetables are cooked. Divide the soup into three portions and store in the fridge or freezer.

Serving Size: 3

Number of Servings: 3

Recipe submitted by SparkPeople user CLEAR-HEAD.






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