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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 155.7
  • Total Fat: 8.0 g
  • Cholesterol: 0.0 mg
  • Sodium: -372.9 mg
  • Total Carbs: 18.9 g
  • Dietary Fiber: 5.5 g
  • Protein: 4.7 g

View full nutritional breakdown of experimenting calories by ingredient
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experimenting

Submitted by: MARTIBEE

Introduction

I was trying to make a creamy/gravy type of veggie soup, but it didn't turn out that way, but it was delicious. I was trying to make a creamy/gravy type of veggie soup, but it didn't turn out that way, but it was delicious.
Number of Servings: 4

Ingredients

    Cauliflower, raw, 2.5 cup (remove)
    Broccoli, fresh, 2.5 cup, chopped (remove)
    *Chopped Green Onions, 1 cup (remove)
    Garlic, .25 cup (remove)
    Star Olive Oil w/Garlic, 2 tbsp (remove)
    *Flour, white, .20 cup (remove)
    *Knorr vegetarian vegetable bouillon, 10 gram(s) (remove)
    Zucchini, 1 cup, sliced (remove)
    *Summer Squash, 1 cup, sliced (remove)

Directions

sautee onions & garlic in medium saucepan with olive oil. add flour and let brown. when brown, add 3 c. water and bouillon cube. one mixture comes to boil, lower the heat and add veggies. depending on how you like your veggies...
crispy= 5-7 mins, soft= 10-12 mins. makes 4 1 c. servings.

Number of Servings: 4

Recipe submitted by SparkPeople user MARTIBEE.






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