Xmas vege soup (made from left over roasted veges)

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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
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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.





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