Try this Grandmas Pureed Vegetable Soup recipe, or contribute your own.
Suggest a better description1. Bring chicken broth to a boil, reduce heat and add all vegetables cut into large pieces. 2. Cook until vegetables are tender, and remove from heat. (about 20 minutes) 3. Remove bay leaf, and transfer all vegetables and about 3/4s of the broth in batches to a blender. Puree until quite smooth. 4. Return pureed vegtable soup to the cooking pot and add un-pureed remaining broth as required to reach desired consitancy Serving Suggestions & Notes: Grandma uses lots of pepper in this recipe, so dont be shy! She also says you can vary the vegetables depending on what you have in the fridge, but dont use cabbage, broccoli or any other veggie with an overpowering flavour. Posted to recipelu-digest by RecipeLu
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Serving Size: 1 Serving (3458g) | ||
Recipe Makes: 1 | ||
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Calories: 1111 | ||
Calories from Fat: 266 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.5g | 39 % | |
Saturated Fat 15.5g | 77 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 61mg | 19 % | |
Sodium 6654.1mg | 229 % | |
Potassium 6631.7mg | 175 % | |
Total Carbohydrate 195.8g | 58 % | |
Dietary Fiber 44.5g | 178 % | |
Sugars, other 151.3g | ||
Protein 32.2g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1111
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