Fall Vegetable Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 127.9
  • Total Fat: 0.9 g
  • Cholesterol: 5.0 mg
  • Sodium: 1,043.7 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 8.3 g
  • Protein: 4.1 g

View full nutritional breakdown of Fall Vegetable Soup calories by ingredient
Submitted by:

Introduction

A very simple soup with a great flavor combination. You could make this with vegetable broth too. Sometimes I add curry. A very simple soup with a great flavor combination. You could make this with vegetable broth too. Sometimes I add curry.
Number of Servings: 4

Ingredients

    3.5 cup, cubes Butternut Squash
    1.5 cup, cubes Rutabagas
    3 cup, cubes Turnips
    4 cup (8 fl oz) Chicken Broth
    White pepper and salt to taste

Tips

I use a very sharp vegetable peeler on the butternut squash. You may prefer a knife.


Directions

Bring broth to a boil with rutabagas added. Cook for about 10 minutes on medium-low. Add turnips and butternut squash and cook for 15 more minutes or until vegetables are tender enough to suit you.

Serving Size: Makes 4 huge servings, about 2 cups each

Number of Servings: 4

Recipe submitted by SparkPeople user SOSIREGIME.

Rate This Recipe