Xmas vege soup (made from left over roasted veges)
- Number of Servings: 10
Ingredients
Pumpkin - 500gKumara/Sweet Potato (red and golden) - 500gPotatoes - 500gGrounded Cumin -1tbspMixed herbs - 1 tbspBeef Stock - about 2L/ 8 cupsSalt and pepper to taste
Mash up roasted vegetables roughtly.
Put all veges in to a slow cooker or a large pot.
Add beef stock and cumin and other seasonings.
Put slow cooker/element on low and leave overnight/all day.
This made about 5 liters of quite thick soup, which would be enough for at least 10 servings I would think.
Number of Servings: 10
Recipe submitted by SparkPeople user ASHTREENZ.
Put all veges in to a slow cooker or a large pot.
Add beef stock and cumin and other seasonings.
Put slow cooker/element on low and leave overnight/all day.
This made about 5 liters of quite thick soup, which would be enough for at least 10 servings I would think.
Number of Servings: 10
Recipe submitted by SparkPeople user ASHTREENZ.
Nutritional Info Amount Per Serving
- Calories: 164.5
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 569.2 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 3.5 g
- Protein: 6.7 g
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