Autumn vegetable soup
You can experiment with this recipe by using whatever vegetables you have on hand. For a chunkier version prepare it without puréeing.
- Course Soups & Creams
- Prep. Time 20 mins
- Cooking Time 25 - 30 mins
- Yields 6 servings
1/3 milk product serving(s) per person
Preparation
What You Need
Instructions
Melt butter in a large saucepan. Add onions and garlic and cook 5 min.
Add carrots, celery, zucchini, potatoes, tomatoes, half of the parsley (reserve remaining for garnish), stock, thyme, salt and pepper. Bring to a boil, cover, reduce heat and cook 25 min or until vegetables are very tender.
Purée soup in blender or food processor. Return to heat. Add milk. Cook until heated thoroughly. Do not allow soup to boil. Taste and add seasoning if necessary.
Garnish each serving with reserved parsley.
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Nutritional Info
Per serving
Energy: 172 CaloriesProtein: 7 g
Carbohydrate: 26 g
Fat: 5 g
Fibre: 4.2 g
Sodium: 490 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
14 %
/
149
mg
Vitamin C:
51 %
Vitamin A:
36 %
Vitamin B12:
24 %
Folate:
22 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
2 out of 3 Canadians are not getting enough milk products every day. Discover the multiple benefits of milk products and learn more about the recommended number of servings.
Getenough.ca
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