Trillion Veggie Soup - Puree
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Garlic, Onion, Spices (thyme, sage, savoury, nutmeg, sea salt, pepper), Olive Oil, vegetable bullion or stockVegetables - approx ten cups: carrot, celery, broccoli, cauliflower, red/yellow peppers, potato, zucchini, cabbage, Tools: knife/cutting board, large pot, immersion blender
Saute Garlic, Onion in olive oil until translucent. Add one tsp each thyme, sage, nutmeg, savoury. (I have a Poultry Seasoning Blend I use approx. 4 tsp each - to taste) with onions/oil.
Add carrot, celery, broccoli, cauliflower, peppers, potato - steam gently. (Add any vegetable - leftovers, bits of frozen - anything goes! Zucchini, squash, pumpkin, cabbage, corn - whatever!)
Add water/bullion (measure your vegetable bulion appropriate to water amount as per package instructions), bring to boil, simmer for three hours.
Cool slightly, Puree until smooth with immersion hand blender or food processor.
Salt, pepper to taste. Makes 20 one cup servings.
Freezes and reheats well.
Number of Servings: 20
Recipe submitted by SparkPeople user KANNIN.
Add carrot, celery, broccoli, cauliflower, peppers, potato - steam gently. (Add any vegetable - leftovers, bits of frozen - anything goes! Zucchini, squash, pumpkin, cabbage, corn - whatever!)
Add water/bullion (measure your vegetable bulion appropriate to water amount as per package instructions), bring to boil, simmer for three hours.
Cool slightly, Puree until smooth with immersion hand blender or food processor.
Salt, pepper to taste. Makes 20 one cup servings.
Freezes and reheats well.
Number of Servings: 20
Recipe submitted by SparkPeople user KANNIN.
Nutritional Info Amount Per Serving
- Calories: 68.5
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 190.9 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 5.0 g
- Protein: 4.4 g
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