Southern Garden Soup Recipe

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Ingredients

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Nutrition

Calories

Total time

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Ingredients:

Serving

12-1/4 cups water, divided
1/2 cup pearl onions
5 tsp vegetable or beef bouillon granules
2 cups fresh cauliflowerets
2 lb fresh asparagus, trimmed and cut into 1/2-inch pieces
1 can (8 oz) sliced water chestnuts, drained
1 cup chopped fresh spinach
1/2 cup minced chives
1/2 tsp dried marjoram
1/2 tsp salt
1/8 to 1/4 tsp pepper
1/8 tsp ground nutmeg
3 tbsp cornstarch

Directions:

In a Dutch oven or soup kettle, bring 6 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
In another Dutch oven or soup kettle, bring 6 cups water and bouillon to a boil. Add cauliflower and onions; cover and cook for 5 minutes. Add the asparagus, water chestnuts, spinach and seasonings; cover and cook for 5 minutes or until asparagus is tender.
Combine cornstarch and remaining water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve immediately. Yield: 9 servings (2-1/4 quarts).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	43.45 Kcal (182 kJ)
Calories from fat	2.19 Kcal
		% Daily Value*
Total Fat	0.24g	0%
Sodium	152.75mg	6%
Potassium	295.51mg	6%
Total Carbs	8.87g	3%
Sugars	2.67g	11%
Dietary Fiber	3.06g	12%
Protein	3g	6%
Vitamin C	9.6mg	16%
Vitamin A	0.2mg	6%
Iron	2.5mg	14%
Calcium	85.1mg	9%

Amount Per 100 g
Calories	9.42 Kcal (39 kJ)
Calories from fat	0.47 Kcal
		% Daily Value*
Total Fat	0.05g	0%
Sodium	33.11mg	6%
Potassium	64.06mg	6%
Total Carbs	1.92g	3%
Sugars	0.58g	11%
Dietary Fiber	0.66g	12%
Protein	0.65g	6%
Vitamin C	2.1mg	16%
Iron	0.5mg	14%
Calcium	18.5mg	9%

* 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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