Pureed Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 bunches of broccoli1 med head of cauliflower2 med onions2 large carrots4 celery stalksvegetable broth1 tbsp flour1 tbsp margarinepinch nutmeg4-6 cups water
Separate broccoli and cauliflower florets into chunks
Chop all remaining vegetables
Add to stock pot, cover with water
Bring to boil, add bouillion or veggie broth
Cook until vegetables are tender
In saucepan, blend flour and margarine over med heat
Blend cooked vegetables and water and add to margarine mixture.
Add pinch of nutmeg, and heat thoroughly.
Makes approx. 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SENSEIIRENE.
Chop all remaining vegetables
Add to stock pot, cover with water
Bring to boil, add bouillion or veggie broth
Cook until vegetables are tender
In saucepan, blend flour and margarine over med heat
Blend cooked vegetables and water and add to margarine mixture.
Add pinch of nutmeg, and heat thoroughly.
Makes approx. 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SENSEIIRENE.
Nutritional Info Amount Per Serving
- Calories: 68.3
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 232.4 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 5.2 g
- Protein: 4.6 g
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