Winter Veggie Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 177.8
- Total Fat: 10.3 g
- Cholesterol: 0.0 mg
- Sodium: 98.8 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 7.9 g
- Protein: 6.8 g
View full nutritional breakdown of Winter Veggie Soup calories by ingredient
Introduction
Easy, hearty soup that will last all week! Easy, hearty soup that will last all week!Number of Servings: 6
Ingredients
-
1 package Trader Joe's Zuchinni (about 6 zuchinnis), chopped 1-2 inch chunks
1 bunch Trader Joe's Broccoli (usually 3 heads), cut up
1 head Cauliflower, cut-up
1-1.5 boxes (32oz each) Vegetable Stock
1 package Trader Joe's Mirepoix (celery, carrot, onion)
4-6 cloves of garlic, chopped
1/2 package Trader Joes's Leeks, frozen
Olive Oil
Directions
Heat oven to 400F.
Toss cut-up broccoli and cauliflower in olive oil, and a bit of salt and pepper. Spread out on baking sheet. Place in oven and roast for 20-30 mins, flipping once or twice.
Place zuchinni in stock pot with 1 box (32oz) of vegetable stock. Bring to boil and simmer.
Heat olive oil in a big frying pan over medium heat. Add garlic, leeks, mirepoix mix, and any desired spices. (I usually use curry, tumeric, cumin, etc.) Cook until soft. Add to stock pot.
When broccoli and cauliflower are done, add to stock pot. Add enough vegetable stock to cover all veggies. Simmer for a few minutes, and the let cool. (Or you can blend while hot.) Using a hand blender, or stationary blender, blend the soup mix to your desired consistancy, adding more vegetable stock if needed. Serve and enjoy!
Add sour cream, hot sauce, coconut cream/milk to change the flavor. Try adding Trader Joe's No-Meat Meatballs for heartier meal, or additional veggies like peas or bell peppers.
Number of Servings: 6
Recipe submitted by SparkPeople user DIME222.
Toss cut-up broccoli and cauliflower in olive oil, and a bit of salt and pepper. Spread out on baking sheet. Place in oven and roast for 20-30 mins, flipping once or twice.
Place zuchinni in stock pot with 1 box (32oz) of vegetable stock. Bring to boil and simmer.
Heat olive oil in a big frying pan over medium heat. Add garlic, leeks, mirepoix mix, and any desired spices. (I usually use curry, tumeric, cumin, etc.) Cook until soft. Add to stock pot.
When broccoli and cauliflower are done, add to stock pot. Add enough vegetable stock to cover all veggies. Simmer for a few minutes, and the let cool. (Or you can blend while hot.) Using a hand blender, or stationary blender, blend the soup mix to your desired consistancy, adding more vegetable stock if needed. Serve and enjoy!
Add sour cream, hot sauce, coconut cream/milk to change the flavor. Try adding Trader Joe's No-Meat Meatballs for heartier meal, or additional veggies like peas or bell peppers.
Number of Servings: 6
Recipe submitted by SparkPeople user DIME222.