Harvest Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/8 cup butter2 large leeks, white part chopped1 large onion, chopped1 large potato, peeled and diced2 cups peeled, diced squash1 cup diced carrots1 apple, peeled, cored, diced4 1/2 cups chicken stock, OR 1 package chicken bouillon per cup of water)1/4 tsp. ground nutmeg1/8 cup milk1/4 cup white wine salt and pepper to taste
In a heavy saucepan over medium heat, melt butter. Add leeks and onion, stirring often until softened but not browned, about 10 minutes.
Add potato, squash, carrots, apple and stock, bring to a boil.
Reduce heat: let simmer, stirring occasionally until vegetables are soft, about 30-40 minutes.
Puree in food processor in batches until smooth. Return soup to pot, stir in nutmeg, milk and wine. Season to taste with salt and pepper. Heat.
If desired, garnish with a dollop of yogurt, green onions or chives. Note the garnish is not included in the calorie count.
Number of Servings: 6
Recipe submitted by SparkPeople user DSTATZ.
Add potato, squash, carrots, apple and stock, bring to a boil.
Reduce heat: let simmer, stirring occasionally until vegetables are soft, about 30-40 minutes.
Puree in food processor in batches until smooth. Return soup to pot, stir in nutmeg, milk and wine. Season to taste with salt and pepper. Heat.
If desired, garnish with a dollop of yogurt, green onions or chives. Note the garnish is not included in the calorie count.
Number of Servings: 6
Recipe submitted by SparkPeople user DSTATZ.
Nutritional Info Amount Per Serving
- Calories: 174.7
- Total Fat: 4.1 g
- Cholesterol: 10.2 mg
- Sodium: 696.3 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 5.5 g
- Protein: 4.6 g
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