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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 71.8
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 159.6 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 3.6 g
  • Protein: 2.9 g

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

Submitted by: APPLESOR

Introduction

Low fat, warm and filling soup which freezes well. Easily provides three of your five a day per serving. Low fat, warm and filling soup which freezes well. Easily provides three of your five a day per serving.
Number of Servings: 10

Ingredients

    * 1 tbsp olive oil
    * 4 small Carrots
    * 2 Leeks
    * 1 large Onions
    * 2 stalks of Celery
    * Half a head of Cauliflower
    * Medium head of Broccoli
    * 1 oxo veg cube or other boullion cube
    * Handful of frozen Peas
    * Knorr Florida Spring Vegetable packet or other clear soup mix of your choosing

Directions

Cut up the vegetables and saute onions, celery and leeks with olive oil and water until soft.
Add the rest of the veg to the pan with oxo and hot water.
Bring to boil and simmer for approx 15 minutes until cooked.
Transfer to blender and blend to desired consistency. I like a bit of bit in my soup so I only blend 2/3 of the veg, but you can blend them all if you prefer.
Add the packet of soup and stir in. (if you use a flour-based soup make sure you mix it up with a little cold water before adding to avoid lumping)
Let the soup simmer for at least another 30 minutes.

Makes 10 large bowls approx 2 ladels each.

You can add a little low fat milk to the bowl after serving if you like your soup creamy. (not included in Nutritional info)

Number of Servings: 10

Recipe submitted by SparkPeople user RINIMAC.






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