Cream Of 11 Vegetables Soup Recipe

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Ingredients:

Serving

Directions:

Cook garlic and potatoes in olive oil for about 8 minutes, enough for the potatoes to start to brown. Add carrots, parsnip, and leek. Stir and let cook for another five minutes or so. Add chile pepper vegetable broth, and cauliflower. Bring to a simmer. Add the spices to keep the broth from being too bland, a little at a time, tasting until you have it the way you want it. A bay leaf and some parsley would probably be good as well. Add broccoli. Simmer until soft. Add peas and simmer for another 5 minutes. Puree, but keep a little chunky. Add can of creamed corn, milk, salt, and pepper to taste. Serve with buttered warm bread. Yum.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	479.56 Kcal (2008 kJ)
Calories from fat	157.05 Kcal
		% Daily Value*
Total Fat	17.45g	27%
Cholesterol	18.34mg	6%
Sodium	1732.13mg	72%
Potassium	1363.82mg	29%
Total Carbs	72.81g	24%
Sugars	15.93g	64%
Dietary Fiber	12.3g	49%
Protein	13.86g	28%
Vitamin C	103.1mg	172%
Vitamin A	1.3mg	43%
Iron	5.8mg	32%
Calcium	144.2mg	14%

Amount Per 100 g
Calories	76.74 Kcal (321 kJ)
Calories from fat	25.13 Kcal
		% Daily Value*
Total Fat	2.79g	27%
Cholesterol	2.93mg	6%
Sodium	277.18mg	72%
Potassium	218.24mg	29%
Total Carbs	11.65g	24%
Sugars	2.55g	64%
Dietary Fiber	1.97g	49%
Protein	2.22g	28%
Vitamin C	16.5mg	172%
Vitamin A	0.2mg	43%
Iron	0.9mg	32%
Calcium	23.1mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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