Winter Vegetable Soup
50 mins (prep 25, cooking 25)
16 ingredients
6-8 servings
With the liberal use of root vegetables, this Australian soup shows its British origins. In preparing the soup, feel free to make substitutions in the vegetables, for example using sweet potatoes instead of white one. Just remember to keep the approximate volume the same. January 2007: I have finally made this soup and added both indgredients and directions to improve the final dish. Changes made since the first two reviews are noted.

Categories:  <-60-mins , served-hot , seasonal , australian , soups-&-stews , equipment , south-west-pacific , easy , small-appliance , vegetarian , squash , stove-top , food-processor~blender , taste~mood , christmas , time-to-make , holiday , vegan , winter , presentation , fall , carrots , potato , vegetable , savory ,
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Serving Size (284.91 g)
Servings 6
Amount per Serving
Calories 49.76 Calories from Fat 3.33
% Daily Value *
Total Fat 0.37g 3.37%
Saturated Fat 0.07g 2.18%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 36.61mg 9.15%
Total Carbohydrate 12.01g 24.03%
Dietary Fiber 2.14 g 51.43%
Sugars 2.44 g %
Protein 1.58g 18.98%
Vitamin A 8334.73IU% Vitamin C 11.96mg%
Calcium 36.72mg% Iron 0.68mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
stalks celery, large carrots, large, soy yogurt, chopped chives