Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 135.6
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,249.9 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 4.0 g
- Protein: 3.1 g
View full nutritional breakdown of Vegetable Soup calories by ingredient
Vegetable Soup
Submitted by: COSMICWATCHERNumber of Servings: 6
Ingredients
-
2 potatoes
2 carrots
2 onions
1 small tomato con cache
1 leek
2 cups chopped celery
(Some celeriac)
1/2 cup candied rice
salt,pepper
olive oil
Directions
1. Wash and peel off the veggies.
2. Dice the potatoes, cut in rings the carrots, in squares the onions and the celeriac, in small semicrcles the leek.
2.Boil some water in a pot and then add the veggies, the tomato and season with salt, pepper and add olive oil.
3. Ler it boil for 15 minutes and then add 1/2 cup candied rice. Once the rice has swollen, the soup is ready.
Serving Size: makes 4-6 one cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user COSMICWATCHER.
2. Dice the potatoes, cut in rings the carrots, in squares the onions and the celeriac, in small semicrcles the leek.
2.Boil some water in a pot and then add the veggies, the tomato and season with salt, pepper and add olive oil.
3. Ler it boil for 15 minutes and then add 1/2 cup candied rice. Once the rice has swollen, the soup is ready.
Serving Size: makes 4-6 one cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user COSMICWATCHER.
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