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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. In a large stock pot, heat the broth or stock to boiling. In the meantime, wash, peel (if applicable) and roughly chop all your vegetables. | 2. 2. Add all vegetables and salt, pepper and thyme to taste. Bring back to a boil and lower heat to a simmer for about 30 minutes, or until all vegetables are tender. | 3. 3. Here's the part that makes it "Magic": While my son is watching, I use my immersion (stick) blender and tell him it's my Veggie Vacuum. I let him watch as I puree the soup to a smooth, velvety texture. But he thinks I am vacuuming up the veggies and just leaving their taste behind. Because he thinks the veggies have all been removed, he is more than happy to eat the soup! | 4. 4. This recipe is for a large pot of soup. Ladle into a smaller saucepan how much you will need for your family for one serving each and bring to a boil. Add noodles of your choice and simmer until tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable broth	64	ounces		1197.4826	194.1373	43.9077	28.3041
carrot	1			52.48	12.2624	1.1904	0.3072
celery leaf	6 -8			-	-	-	-
potato	2		sweet	-	-	-	-
leek	1			54.29	12.5935	1.335	0.267
yellow onion	1			114.84	6.8382	0.8265	9.396
cabbage	1			-	-	-	-
spinach	1	cup		33.0	5.85	3.3	0.45
tomato	3			120.6297	26.0694	5.8975	1.3403
salt pepper				-	-	-	-
thyme	1	pinch		0.0505	0.0122	0.0028	0.0008
noodle pastina	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.