Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Autumn Vegetable Soup

Notes: 

Use Veg stock to make it Vegan.

nutrition information (per serving):
Calories (kcal): 120; Fat (g): 4.5; Fat Calories (kcal): 40; Saturated Fat (g): 0.5; Protein (g): 5; Monounsaturated Fat (g): 3; Carbohydrates (g): 16; Polyunsaturated Fat (g): 1; Sodium (mg): 250; Cholesterol (mg): 0; Fiber (g): 3;

print
Ingredients: 

2 Tbs. olive oil
3 medium carrots, cut into medium dice
1 large yellow onion, cut into medium dice
2 medium cloves garlic, minced
2 cups 1/2-inch-cubed peeled butternut squash (about half a 2-lb. squash)
1/4 tsp. ground allspice
Pinch cayenne pepper; more to taste
Kosher salt
1 quart lower-salt chicken broth
1 14.5-oz. can no-salt-added diced tomatoes
4 sprigs fresh thyme
2 cups lightly packed, coarsely chopped kale
1 cup lower-salt canned chickpeas


 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 

Kept by

1st Keep
CapeCodBarbie's picture
CapeCodBarbie
tihleigh's picture
tihleigh

Top Recipe Keepers





Share with Facebook