Fridge Vegetable Soup

Fridge Vegetable Soup is a soup that serves 6. For $1.56 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 119 calories, 2g of protein, and 3g of fat per serving. 11 person were impressed by this recipe. Winter will be even more special with this recipe. This recipe from Tinned Tomatoes requires broccoli florets, butternut squash, ground cumin, and ground ginger. From preparation to the plate, this recipe takes roughly 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 69%, which is solid. If you like this recipe, you might also like recipes such as Pea soup with lettuce and mint (aka: clean out the fridge soup!), Fridge Lentil Soup, and Fridge Clearing Avocado Soup.

Servings: 6

 

Ingredients:

3 florets of broccoli and cauliflower, fresh or frozen

½ large butternut squash, cubed

8 large carrots, chopped

2 cloves garlic, crushed

2 tsp ground cumin

1 tsp ground ginger

1 tbsp olive oil

1 onion, finely chopped

a good grinding of salt and black pepper

2 liters / 3 pints / 6 cups vegetable stock, more if you think it needs thinned down

Equipment:

immersion blender

Cooking instruction summary:

1. Saute the onion and garlic until soft. 2. Add the spices, butternut squash and carrot and cook gently for a few minutes. 3. Now add the broccoli, cauliflower and the stock. 4. Bring to the boil then reduce to a simmer and cook for 30 minutes until the vegetables are soft and the soup has a wonderful flavour. I whizzed some of the soup in my Optimim 9400, but you could use a hand blender, to thicken it, but leave some chunky vegetables.5. Season and enjoy!

 

Step by step:


1. Saute the onion and garlic until soft.

2. Add the spices, butternut squash and carrot and cook gently for a few minutes.

3. Now add the broccoli, cauliflower and the stock.

4. Bring to the boil then reduce to a simmer and cook for 30 minutes until the vegetables are soft and the soup has a wonderful flavour. I whizzed some of the soup in my Optimim 9400, but you could use a hand blender, to thicken it, but leave some chunky vegetables.

5. Season and enjoy!


Nutrition Information:

Quickview
118k Calories
2g Protein
2g Total Fat
23g Carbs
14% Health Score
Limit These
Calories
118k
6%

Fat
2g
4%

  Saturated Fat
0.4g
3%

Carbohydrates
23g
8%

  Sugar
9g
11%

Cholesterol
0.0mg
0%

Sodium
1599mg
70%

Get Enough Of These
Protein
2g
4%

Vitamin A
23434IU
469%

Vitamin C
25mg
31%

Manganese
0.44mg
22%

Vitamin K
20µg
20%

Fiber
4g
18%

Potassium
591mg
17%

Vitamin B6
0.28mg
14%

Vitamin E
1mg
13%

Folate
42µg
11%

Magnesium
39mg
10%

Vitamin B1
0.14mg
10%

Vitamin B3
1mg
9%

Calcium
76mg
8%

Iron
1mg
7%

Phosphorus
68mg
7%

Vitamin B5
0.57mg
6%

Copper
0.11mg
5%

Vitamin B2
0.08mg
5%

Zinc
0.43mg
3%

Selenium
0.98µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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