Summer Vegetable Soup Recipe

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Summer Vegetable Soup
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  1. Combine water, potatoes, carrots, and salt in a large saucepan; bring to a boil. Reduce heat; cover and simmer 10 minutes. Stir in peas, cauliflower, and broccoli; cover and simmer an additional 10 minutes or until vegetables are tender.
  2. Melt butter in a small Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in pepper. Gradually add vegetables and cooking liquid to white sauce, stirring well. Continue to cook, uncovered, over medium heat until thoroughly heated.
  3. Ladle soup into individual bowls; sprinkle each with parsley. Serve warm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 944.23 Kcal (3953 kJ)
Calories from fat 312.82 Kcal
% Daily Value*
Total Fat 34.76g 53%
Cholesterol 106.29mg 35%
Sodium 6419.01mg 267%
Potassium 2091.95mg 45%
Total Carbs 115.32g 38%
Sugars 49.89g 200%
Dietary Fiber 21.43g 86%
Protein 41.57g 83%
Vitamin C 15.4mg 26%
Vitamin A 3mg 101%
Iron 2.2mg 12%
Calcium 1076.1mg 108%
Amount Per 100 g
Calories 48.92 Kcal (205 kJ)
Calories from fat 16.21 Kcal
% Daily Value*
Total Fat 1.8g 53%
Cholesterol 5.51mg 35%
Sodium 332.53mg 267%
Potassium 108.37mg 45%
Total Carbs 5.97g 38%
Sugars 2.58g 200%
Dietary Fiber 1.11g 86%
Protein 2.15g 83%
Vitamin C 0.8mg 26%
Vitamin A 0.2mg 101%
Iron 0.1mg 12%
Calcium 55.7mg 108%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21
  • 24

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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