Spicy vegetable soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 48.3
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 169.2 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.2 g

View full nutritional breakdown of Spicy vegetable soup calories by ingredient
Submitted by:


Pureed vegetable soup,Asain flavor Pureed vegetable soup,Asain flavor
Number of Servings: 24


    Garlic cloves, 3
    ginger root, 1 tablespoon
    yellow sweet potatoes, 2, large
    Baby Carrots, 12 oz package
    Onions, Vadalia or sweet , 2 large
    green beans, fresh trimmed 12 oz package
    Asparagus, fresh 24 spears
    Tomatoes, fresh, 3 large
    Spinach,fresh, 1 lb package
    Mushrooms, fresh, 4 large
    Portabella Mushrooms, 2 huge
    4 cups tap water
    1 cup white vinegar
    Rice Vinegar, 2 tablespoons
    Knorr Vegetable Recipe Mix, 1 package
    Herb Ox low sodaium chicken bullion ,5
    envelopes 4 grams each
    Sechuan sauce,KA.ME, 3 teaspoons
    currry powder 1 teaspoon


Cut 2 inch asparagus tips and save.
Cut the mushrooms in cubes and save
Drop the tomatoes in boiling water for 1 minute, cool and peel off skin.
Add water, Vinegar, Rice vinegar, curry powder,
szechuan sauce to large pot and bring to a boil.
Puree the ginger root, garlic, sweet potato, onion, carrots, green beans ,spinach and tomatoes in food processor, add to the liquid in the pot and bring back to boiling. Cover and lower heat to simmer for 45 minutes. Add the asparagus tips and mushroom cubes and simmer for 15 more minutes. Makes 24 1-cup servings. Serve over brown rice, barley, or sauteed lite fim Tofu for a hearty meal or just enjoy it plain. Keeps well in refigerator for 5 days and is fine frozen in smaller portions.

Number of Servings: 24

Recipe submitted by SparkPeople user MURKOV.

Rate This Recipe