Subtraction Soup - Country Potato Style Recipe

Looking for an easy Subtraction Soup - Country Potato Style recipe? Learn how to make Subtraction Soup - Country Potato Style using healthy ingredients.


Submitted by marybethmeyer

Makes 18 servings



Vege soup that tastes like country potato soup.

Recipe Ingredients for Subtraction Soup - Country Potato Style

8 potatoes
1 head, medium (5-6" dia) Cauliflower
8 oz mushrooms
4 medium Squash, Summer, Zucchini, Includes Skin
8 Carrots, baby
1 head, medium (about 5-3/4" dia) Cabbage
4 tbsp Chopped Garlic
2 2/3 Onions Frozen, Chopped
1 tsp pepper
1 tbsp salt
10 tsp Thyme
1/4 cup Parsley, Dried
3 tbsp Sage, Ground
4 cup Water
32 oz Original Fat Free
1/2 cup Plain Hummus
24 oz fat free sour cream

Recipe Directions for Subtraction Soup - Country Potato Style

  1. 1. Clean, peel and cut potatoes, zucchini & carrots into medium sized pieces. Put potato and zucchini peels in a pot with ? cup of water. Add carrots. Bring to a boil, reduce heat and steam until soft (10-15 minutes). Put cooked peels and carrots in a blender and pulse a few times to shred. **

  2. 2. Cut vegetables into medium sized pieces (potatoes, zucchini, cauliflower, mushrooms and cabbage). Put in a large soup pot.

  3. 3. Add the garlic, onions, pepper, salt and water. Bring to a boil and reduce to a simmer. Cover and simmer for 20-30 minutes until all vegetables are soft.

  4. 4. Put cooked vegetables and vegetable water into a blender and blend until smooth. You may have to do this in several steps because of the volume.

  5. 5. Pour vegetable blend back into soup pot. Add shredded peels, Coffee Mate, thyme, parsley and sage.

  6. 6. Simmer another 30 minutes, stirring frequently.

  7. * NOTE: If you use GROUND SAGE or GROUND THYME instead of RUBBED SAGE or THYME LEAVES, the soup will be a muddy color. You will also need to reduce the amount of each spice that you use.

  8. ** NOTE: The peels and carrots are separated and shredded to keep the soup a light creamy color. If you cook and blend all vegetables and peels together the soup will be a greenish-brown color.

Categories

Vegetables

Nutrition Facts
Serving Size 395.0g
Amount Per Serving
Calories
182
Calories from Fat
4
% Daily Value*
Total Fat
0.4g
1%
Saturated Fat
0.1g
1%
Trans Fat
0.0g
Cholesterol
4mg
1%
Sodium
494mg
21%
Potassium
759mg
22%
Total Carbohydrates
36.3g
12%
Dietary Fiber
5.2g
21%
Sugars
9.1g
Protein
5.0g
Vitamin A 99% Vitamin C 84%
Calcium 10% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
A
  Good points
  • Very low in saturated fat
  • Very low in cholesterol
  • High in dietary fiber
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
  • High in sugar
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