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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 21.3
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 208.9 mg
  • Total Carbs: 4.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 1.3 g

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

Submitted by: EMILYMB95

Introduction

Can substitute any vegetables, what ever is in the fridge. Can substitute any vegetables, what ever is in the fridge.
Number of Servings: 12

Ingredients

    3 cups cabbage, chopped
    3 cups broccoli, chopped
    3 cloves garlic, peeled
    1 cup onion, chopped
    1 zucchini, cut up
    1 t salt
    1 t pepper
    3 sprigs rosemary
    water

Directions

1. Put all vegetables and the rosemary in a large soup pot.
2. Cover with water to about an inch above the vegetables.
3. Add salt and pepper and stir.
4. Over high heat, bring to a boil.
5. Reduce heat, stir, and cover.
6. Simmer for 2 hours.
7. Remove rosemary stems.
8. Puree, heat through, stir, and serve.

Serving Size: Makes 12 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user EMILYMB95.






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