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Golden Vegetable Soup

Canadian.Recipes's picture
Ingredients
  Vegetable oil 2 Tablespoon
  Onion 1 , minced
  Julienned peeled acorn squash/Butternut squash 2 Cup (32 tbs)
  Julienned carrots 1 Cup (16 tbs)
  Turmeric 1⁄4 Teaspoon
  Chicken stock 4 Cup (64 tbs)
  Bay leaf 1
  Dried thyme 1⁄4 Teaspoon
  Corn 1 Cup (16 tbs)
  Thyme sprig 2
Directions

In large saucepan, heat oil over medium heat; cook onion until softened. Stir in squash, carrots and turmeric until vegetables are evenly colored yellow.
Add stock, bay leaf and thyme; reduce heat to low, cover and simmer for 10 minutes. Add corn; simmer for 5 minutes. Remove bay leaf; season with salt and pepper to taste. Ladle into soup bowls; garnish with thyme sprigs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Stir Fried
Ingredient: 
Vegetable
Interest: 
Healthy

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1340 Calories from Fat 424

% Daily Value*

Total Fat 48 g74.1%

Saturated Fat 8.1 g40.3%

Trans Fat 0 g

Cholesterol 28.8 mg9.6%

Sodium 1531.5 mg63.8%

Total Carbohydrates 197 g65.6%

Dietary Fiber 23.2 g92.9%

Sugars 28.5 g

Protein 42 g83.8%

Vitamin A 521.1% Vitamin C 135.1%

Calcium 32.4% Iron 68.4%

*Based on a 2000 Calorie diet

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Golden Vegetable Soup Recipe