Appetizers / Soups / Salads

Veggie soup with potato is for Lunch.

Veggie soup with potato takes 20 minutes to prepare.

Veggie soup with potato takes 60 minutes to cook.

Veggie soup with potato makes 12 servings.

The ingredients for Veggie soup with potato are:

Carrots, raw, 3 medium, sliced
Onions, raw, 1 large, chopped
Butternut Squash, 4 cup, cubes- or 1 large
Celery, raw, 3 stalk, large (11"-12" long) sliced
Soy sauce (tamari), 4 tbsp
Garlic, 4 clove minced
Bay Leaf, 2
Thyme, ground, 1 tbsp
Salt, 1 tsp or to taste
Pepper, black, 1 tbs or to taste
Corn Starch, .5 cup -mix with water
Chickpeas (garbanzo beans), 2.5 cup or 1 can
Kale, 4 cup, chopped
*Fingerling Potato, 650 gram(s) chop into bit size pieces
Edward & sons not chick'n broth cubes, 4 - Water, tap, 10
cup (8 fl oz (Or box of veggie broth)
Olive Oil, 2 tbsp

Here is how you make Veggie soup with potato:

Heat oil, add onions, celery garlic. Cook till clear 5 minutes or so. Add all vegetables except kale, add water and broth cubes. Bring to boil,Add chickpeas and Kale. Mix corn starch with a few tablespoons water then add string constantly till thick. Add a little at a a time till desired consistency is reached.Lower to a simmer and simmer till veggies are desired tenderness. Tastes better over time.This is a very hearty winter/fall soup that will keep you very satisfied! Its also gluten free.Number of Servings: 12Recipe submitted by SparkPeople user CLAIRERUBUNDA.

The nutritional information for Veggie soup with potato is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 215.3

• Total Fat: 4.2 g
• Cholesterol: 0.0 mg
• Sodium: 1,257.8 mg
• Total Carbs: 40.5 g
• Dietary Fiber: 7.1 g
• Protein: 5.1 g

The dietary needs meet for Veggie soup with potato is Vegetarian