My vegetable soup

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 131.6
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 860.2 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 5.2 g
  • Protein: 2.3 g

View full nutritional breakdown of My vegetable soup calories by ingredient
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Number of Servings: 3


    Celeriac, 175 gram(s)
    Zucchini, .5 cup, sliced
    Carrots, raw, .5 cup, chopped
    Leeks, 250 gram(s)
    Zucchini, 100 grams
    Turmeric, ground, 1 tsp
    Parsley, dried, 1 tsp
    Nutmeg, ground, .5 tsp (remove)
    Salt, 1 tsp (remove)
    Pepper, red or cayenne, .5 tsp (remove)
    Potatoes, 175 gram(s) (remove)
    Onions, raw, .5 cup, chopped


Makes 11/2 cup servings
I indifferently use frozen or fresh veggies. Zucchini, leeks and onions come sliced or chopped in handy frozen packaging in France, so I use those, which saves on the preparation time.
Peel and dice the celeriac and the potatoes, add a cup or more water, depending on how thick you like your soup.
Add the herbs and spices you like best.

Number of Servings: 3

Recipe submitted by SparkPeople user CLAUDECF.

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