Pureed Vegetable Soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 21.3
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 208.9 mg
  • Total Carbs: 4.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 1.3 g

View full nutritional breakdown of Pureed Vegetable Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:


Can substitute any vegetables, what ever is in the fridge. Can substitute any vegetables, what ever is in the fridge.
Number of Servings: 12


    3 cups cabbage, chopped
    3 cups broccoli, chopped
    3 cloves garlic, peeled
    1 cup onion, chopped
    1 zucchini, cut up
    1 t salt
    1 t pepper
    3 sprigs rosemary


1. Put all vegetables and the rosemary in a large soup pot.
2. Cover with water to about an inch above the vegetables.
3. Add salt and pepper and stir.
4. Over high heat, bring to a boil.
5. Reduce heat, stir, and cover.
6. Simmer for 2 hours.
7. Remove rosemary stems.
8. Puree, heat through, stir, and serve.

Serving Size: Makes 12 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user EMILYMB95.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.