Preparation Time: 20 mins
Cooking Time: 1 hr
Rating:
FatSecret Members Average Rating
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A veritable garden in a pot.
Ingredients
Directions
- Slice brussels sprouts in half length-wise, cut leeks and mushrooms into bite-sized slices.
- Place brussels sprouts leeks and mushrooms into a large frying pan with the olive oil, salt and pepper. Cook over medium heat until the leeks begin to brown and the leek and mushrooms soften.
- Bring broth, water and bouillon cubes to a boil in a large pot.
- Chop all other veggies into bite-sized pieces.
- When the pot is boiling, add all veggies, including the brussels sprouts, leeks and mushrooms.
- Simmer for about 1 hour, longer if possible.
64 members have added this recipe to their cookbook.
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Reviews
Notes on my recipe:
1) you can reduce the fat by not sauteing the brussel sprouts, leeks and mushrooms. I do this to add a bit more flavor, but you could certainly just toss them in and boil them along with everything else.
2) you can cut the sodium by using fewer bouillon cubes.
3) I love using fresh herbs in this when I can get my hands on them. The last batch I used fresh tarragon and chervil and loved the flavor, but I know those aren't easy to find/get fresh. Other herbs that are good are parsley,(fresh or dried,) celery seed, turmeric or red pepper flakes. I almost always use different combos... Just experiment with your favorites!
04 Jun 13 by member: psychokat
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Nutritional Summary:
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There are 32 calories in 1 serving of Veggie Delight Soup.
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Calorie Breakdown: 30% fat, 55% carbs, 14% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
135 kj
2%
32 kcal
Fat
1.24g
2%
Saturated Fat
0.167g
1%
Trans Fat
0g
Monounsaturated Fat
0.684g
Polyunsaturated Fat
0.222g
Carbohydrates
5.09g
2%
Sugar
2.7g
3%
Fibre
1.7g
Protein
1.33g
3%
Salt
0.52g
9%
Cholesterol
1mg
Potassium
203mg
10%
Calorie Breakdown:
Carbohydrate (56%)
Fat (30%)
Protein (14%)
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*Based on an RDI of 2000 calories
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