Winter Vegetable Soup
Gluten Free Winter Vegetable Soup
Servings: 6 people
Calories: 68kcal
Ingredients
- 2 medium yellow onions peeled and diced
- 3 cups cubed butternut squash
- 1 cup sliced carrots
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher or fine sea salt
- 1 teaspoon freshly ground black pepper
- 6 cups vegetable broth
Instructions
- Place all ingredients except the vegetable broth into a large plastic food storage bag. Seal the bag well and place in the freezer. When it comes time to cook, thaw overnight in the refrigerator, and empty the contents of the bag into a 6-quart slow cooker. Add the vegetable broth.
- Cover and cook on low for 8-10 hours, or on high for about 6 hours. Use a handheld immersion blender and pulse a few times to mash up the squash and naturally thicken the broth. Season to taste with a bit more apple cider vinegar, salt, and pepper, if desired.
Nutrition
Nutrition Facts
Gluten Free Winter Vegetable Soup
Amount Per Serving
Calories 68
% Daily Value*
Sodium 1346mg56%
Potassium 368mg11%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 6g7%
Protein 1g2%
Vitamin A 11505IU230%
Vitamin C 18.6mg23%
Calcium 49mg5%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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