summer vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
25 grams Butter, salted 570 grams Butternut Squash 100 grams Onions, raw 1 clove Garlic 1 serving fresh red chilli (by MITCHY9) 100 grams Yellow Peppers (bell peppers) 125 grams Carrots, raw 1 sweetpotato, 5" long Sweet potato 2 serving Knorr Vegetable Stock Cube (by BRANDI1809) 1000 mL Water, tap 200 grams Red Ripe Tomatoes
fry onion garlic and chilli in butter till onion is soft.
Add squash, carrot and sweet potato and fry gently for 5 minutes.
Add yellow pepper and tomato cook for further 5 minutes.
Add 1 litre of vegetable stock and cook until vegetables are soft.
Blend to smooth consistency
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user CHAMOLLY.
Add squash, carrot and sweet potato and fry gently for 5 minutes.
Add yellow pepper and tomato cook for further 5 minutes.
Add 1 litre of vegetable stock and cook until vegetables are soft.
Blend to smooth consistency
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user CHAMOLLY.
Nutritional Info Amount Per Serving
- Calories: 128.8
- Total Fat: 4.5 g
- Cholesterol: 9.1 mg
- Sodium: 585.9 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 4.9 g
- Protein: 2.4 g
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