Vegetable soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 58.9
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 127.4 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 2.9 g
  • Protein: 1.4 g

View full nutritional breakdown of Vegetable soup calories by ingredient
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Number of Servings: 8


    1lrg swede, 1 lrg parsnip, 1 lrg carrot, 3 stick celery, 2 sml leeks, 1 cup cauli, 1 med onion


Chop onion and washed leeks and set aside. Chop up all of your veg, I buzz my soup with a bar mix at the end so i chop mine roughly but if you don't want to have the soup like this you can chop up your veg into nice eatable cubes and set all items aside in a big bowl. In a large pot that will hold at least 3L of liquid heat the oil, once heated add onion and leeks and sweat down. Once sweated add all of the veg and 2L of water and the stock cubes and simmer until veg is cooked. To save on heating time use boiled water from kettle. Once soup is cooked turn off heat and let cool down then buzz with bar mixer to get a smooth soup or leave as is and enjoy with salt and pepper to taste.

Serving Size: 8 serves

Number of Servings: 8

Recipe submitted by SparkPeople user MELLI82.

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