butternut squash, kale, cauliflower soup

Name: butternut squash, kale, cauliflower soup Recipe
Yield: 1
Ingredients: 7 clove Garlic; 2 tsp Ginger Root; 50 gram(s) Tumeric Raw Fresh (by _VALEO_); .5 cup chopped Onions raw; 1 cup chopped Kale; 4 cup cubes Butternut Squash; 1 cup Cauliflower raw; 8 oz V8 Vegetable Juice Low Sodium; 1.5 serving Pacific Natural Foods Organic Low Sodium Chicken Broth 1 cup; .5 glass (3.5 fl oz) Red Wine; .5 cup (8 fl oz) Water tap; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Soy sauce (tamari); 1 tbsp Braggs Apple Cider Vinegar

Number of Servings: 1

Ingredients

7 clove Garlic 2 tsp Ginger Root 50 gram(s) Tumeric, Raw Fresh (by _VALEO_) .5 cup, chopped Onions, raw 1 cup, chopped Kale 4 cup, cubes Butternut Squash 1 cup Cauliflower, raw 8 oz V8 Vegetable Juice, Low Sodium 1.5 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup .5 glass (3.5 fl oz) Red Wine .5 cup (8 fl oz) Water, tap 1 tbsp Extra Virgin Olive Oil 1 tbsp Soy sauce (tamari) 1 tbsp Braggs Apple Cider Vinegar

Directions

combine all ingredients into 2 quart pot. cook on medium-low heat for 45 minutes. Enjoy.

Serving Size: 8oz

Number of Servings: 1

Recipe submitted by SparkPeople user MLIEN913.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 1,582.0
Total Fat: 27.5 g
Cholesterol: 0.0 mg
Sodium: 1,742.4 mg
Total Carbs: 316.5 g
Dietary Fiber: 87.3 g
Protein: 47.7 g

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