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Mother’s Stone Soup version of Sally Schneider’s French Winter Vegetable Soup
MOTHER WOULD KNOW.COM18Ingredients
75Minutes
300Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups water
- 1 Tbsp. olive oil
- 1 tsp. salt
- 1 small potatoes (large or 2, I prefer Yukon Gold – can use red potatoes, don’t use Russet or baking potatoes)
- 1 small yellow onion (least expensive type of onion)
- 2 carrots
- 2 stalks celery
- 2 parsnips
- 1 turnip
- 1/2 celery root (small, ugly little thing, but delicious in soup or shredded in salad!)
- 1/2 fennel bulb (small, fresh it tastes like licorice, but cooked it has a divine, subtle taste)
- 2 leeks
- 1 garlic clove
- 1/2 cup cubed meat (chicken or ham)
- ground pepper (fresh)
- bread (thick slice, s of, stale works best)
- 1/2 cup cheese (grated or shredded for melting on top of bread or adding to soup when it is served)
- 1 tsp. olive oil
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NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium900mg38% |
| Potassium1000mg29% |
| Protein9g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber9g36% |
| Sugars10g |
| Vitamin A120% |
| Vitamin C70% |
| Calcium25% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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