Winter Vegetable Soup

Tinned Tomatoes

Ready in: 45 minutes
Servings: 6
Vegetarian
Vegan
Gluten Free
Dairy Free
Whole 30

Ingredients

  • ½ butternut squash, chopped
    Produce
  • 4 large carrots, chopped
    Produce
  • 2 cloves garlic, crushed
    Produce
  • 1 tsp ground cumin
    Spices and Seasonings
  • 1 tsp ground ginger
    Spices and Seasonings
  • 1 tbsp olive oil
    Oil, Vinegar, Salad Dressing
  • 1 onion, finely chopped
    Produce
  • 3 medium potatoes, chopped
    Produce
  • a good grinding of salt and pepper
    Spices and Seasonings

Steps

  • Saute the onion and garlic in the olive oil until soft.
  • Add the vegetables as you chop then this will give them a chance to soften a little as you go.
  • Add the spices and stir in, then add the stock.
  • Bring to a boil and then reduce the heat and simmer for 30 minutes.
  • Season and serve.
  • Enjoy!

Nutrition

  • Calories: 141.28  cal  (7.06%)
  • Fat: 2.73  g  (4.2%)
  • Saturated Fat: 0.4  g  (2.51%)
  • Carbohydrates: 27.56  g  (9.19%)
  • Sugar: 4.46  g  (4.95%)
  • Cholesterol: 0.0  mg  (0.0%)
  • Sodium: 241.65  mg  (10.51%)
  • Protein: 4.16  g  (8.32%)
  • Vitamin A: 14667.41  IU  (293.35%)
  • Manganese: 0.99  mg  (49.4%)
  • Vitamin C: 29.79  mg  (36.11%)
  • Copper: 0.53  mg  (26.59%)
  • Potassium: 854.21  mg  (24.41%)
  • Iron: 4.38  mg  (24.35%)
  • Vitamin B6: 0.45  mg  (22.74%)
  • Fiber: 5.67  g  (22.67%)
  • Magnesium: 55.46  mg  (13.86%)
  • Vitamin B3: 2.39  mg  (11.97%)
  • Folate: 47.69  µg  (11.92%)
  • Vitamin E: 1.57  mg  (10.45%)
  • Calcium: 87.41  mg  (8.74%)
  • Phosphorus: 86.91  mg  (8.69%)
  • Vitamin B1: 0.13  mg  (8.61%)
  • Vitamin K: 8.54  µg  (8.13%)
  • Vitamin B5: 0.73  mg  (7.33%)
  • Vitamin B2: 0.09  mg  (5.2%)
  • Zinc: 0.65  mg  (4.35%)
  • Selenium: 1.1  µg  (1.57%)

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