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Thanksgiving Soup

Microwaverina's picture
  Oil 15 Milliliter (1 Tablespoon)
  Onion 1 , chopped
  Squash 12 Ounce, peeled, pips removed and diced (Scant 3 Cups / 350 Grams, Pumpkin)
  Carrots 8 Ounce, chopped (2 Cups / 225 Grams)
  Potatoes 2 , peeled and chopped
  Boiling chicken stock 1 Pint (Or Broth, 2 1/2 Cup / 575 Milliliter)
  Courgettes 2 Small, thinly sliced
  Freshly ground black pepper To Taste
  Salt To Taste
  Parsley 1 Teaspoon

Put the oil in a pot and cook for 30 seconds. Add the onion, cover with vented cling film (plastic wrap) and cook for 2 minutes.
Add the squash (pumpkin), carrots and potatoes and pour over the boiling stock (broth). Cover and cook for 15 minutes, until the vegetables are soft, adding the courgettes (zucchini) 5 minutes before the end of cooking time.
Keeping back most of the courgettes (zucchini) blend or partially blend the soup. Season to taste.
Float the reserved courgettes (zucchini) on top and serve sprinkled with parsley

Recipe Summary

Difficulty Level: 
Bit Difficult

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 868 Calories from Fat 203

% Daily Value*

Total Fat 23 g35.4%

Saturated Fat 4 g20.1%

Trans Fat 0 g

Cholesterol 14.4 mg4.8%

Sodium 1300 mg54.2%

Total Carbohydrates 148 g49.2%

Dietary Fiber 25 g99.8%

Sugars 40 g

Protein 32 g63.6%

Vitamin A 792.3% Vitamin C 365%

Calcium 27.6% Iron 44.1%

*Based on a 2000 Calorie diet

Thanksgiving Soup Recipe