SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 164.5
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 569.2 mg
  • Total Carbs: 34.6 g
  • Dietary Fiber: 3.5 g
  • Protein: 6.7 g

View full nutritional breakdown of Xmas vege soup (made from left over roasted veges) calories by ingredient
Report Inappropriate Recipe

Xmas vege soup (made from left over roasted veges)

Submitted by: ASHTREENZ

Introduction

Good way to use up any left over roasted vegetables. I had a lot left over, so they all went in to the slow cooker overnight with some beef stock and some herbs Good way to use up any left over roasted vegetables. I had a lot left over, so they all went in to the slow cooker overnight with some beef stock and some herbs
Number of Servings: 10

Ingredients

    Pumpkin - 500g
    Kumara/Sweet Potato (red and golden) - 500g
    Potatoes - 500g
    Grounded Cumin -1tbsp
    Mixed herbs - 1 tbsp
    Beef Stock - about 2L/ 8 cups
    Salt and pepper to taste

Directions

Mash up roasted vegetables roughtly.
Put all veges in to a slow cooker or a large pot.
Add beef stock and cumin and other seasonings.
Put slow cooker/element on low and leave overnight/all day.

This made about 5 liters of quite thick soup, which would be enough for at least 10 servings I would think.

Number of Servings: 10

Recipe submitted by SparkPeople user ASHTREENZ.






Great Stories from around the Web


Rate This Recipe