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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 116.5
  • Total Fat: 4.0 g
  • Cholesterol: 3.7 mg
  • Sodium: 742.5 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 3.6 g
  • Protein: 2.6 g

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

Submitted by: MOLLY2977


Number of Servings: 8

Ingredients

    1 head garlic
    2 Tbs plus 1 tsp olive oil, divided
    2 medium onions
    1 lb assorted wild mushrooms
    1 medium butternut squash, cubed
    4 carrots
    1 C red wine
    6 C chicken broth
    2 bay leaves
    salt and pepper
    lemon juice
    fresh parsley

Directions

Heat oven to 400 degrees. Cut the top off 1 head of garlic and drizzle with 1 tsp olive oil. Wrap tightly in foil and roast for 45 min. When cooled squeeze the cloves out of the head and set aside.

In a large soup pot, heat 1 tbs oil and sautee onions until carmelized, about 20 minutes. Remove from pan. Add the additional tbs of oil and sautee mushrooms until browned. Deglaze the pan with the wine. Add the rest of the ingredients, including roasted garlic. Season to taste Cook for 30 minutes or until vegetables are cooked through. Right before serving, squeeze lemon juice into soup and top with fresh chopped parsley.

Number of Servings: 8

Recipe submitted by SparkPeople user MOLLY2977.






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