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

When cranberries are ripe, they bounce like a rubber ball.

Food Joke

At a nursing home in Florida, a group of senior citizens were sitting around talking about their aches and pains. "My arms are so weak I can hardly lift this cup of coffee," said one. "I know what you mean. My cataracts are so bad I can't even see my coffee," replied another. "I can't turn my head because of the arthritis in my neck," said a third, to which several nodded weakly in agreement. "My blood pressure pills make me dizzy," another contributed. "I guess that's the price we pay for getting old," winced an old man as he slowly shook his head. Then there was a short moment of silence. "Well, it's not that bad," said one woman cheerfully. "Thank God we can all still drive."

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