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    You are in: Home / Recipes / Winter Vegetable Soup Recipe
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    Winter Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    25 mins

    45 mins

    Latchy's Note:

    Great soup for lunch or light dinner served with Cheesy Chive Muffins.

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    Units: US | Metric


    1. 1
      Heat oil and a large pan and cook the garlic and leek, stirring until the leek is soft.
    2. 2
      Add the remaining ingredients and simmer uncovered for about 40 minutes, making sure the vegetables are tender.
    3. 3
      Blend or process the mixture in batches until puréed (you can freeze at this stage).
    4. 4
      Return soup to pan and stir over heat until hot.
    5. 5
      This goes well with Cheesy Chive Muffins (Cheesy Chive Muffins) for a lunch.

    Ratings & Reviews:

    • on March 26, 2004


      This was a wonderful, hearty soup with lots of delicious vegetables. The only substitution I made was to use butternut squash instead of pumpkin--pumpkins won't be back until next fall. I left in a few chunks of vegetables for texture. Bread and salad rounded out our meal. Thanks Latchy.

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    • on March 22, 2004


      This is a thick and flavorful soup. We had it for dinner with some fresh rolls. Magnificent! My family loved it! I used sweet onions instead of leeks, and butternut squash instead of pumpkin. It's perfect for a cold night. I will certainly make this again often. Thanks, Latchy.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Winter Vegetable Soup

    Serving Size: 1 (688 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 389.4
    Calories from Fat 78
    Total Fat 8.7 g
    Saturated Fat 1.6 g
    Cholesterol 8.4 mg
    Sodium 523.4 mg
    Total Carbohydrate 68.5 g
    Dietary Fiber 11.6 g
    Sugars 19.9 g
    Protein 12.2 g

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