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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 253.0
  • Total Fat: 8.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 347.6 mg
  • Total Carbs: 40.5 g
  • Dietary Fiber: 10.9 g
  • Protein: 8.2 g

View full nutritional breakdown of 5 a day Autumn vegetable soup calories by ingredient
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5 a day Autumn vegetable soup

Submitted by: DOOBRIE

Introduction

A simple but delicious way to get your five a day. Ideal as a lunch time meal and packed full of vitamins and fibre. A simple but delicious way to get your five a day. Ideal as a lunch time meal and packed full of vitamins and fibre.
Number of Servings: 1

Ingredients

    1 teaspoon extra virgin olive oil
    80 grams onions, chopped (1 medium onion)
    80 grams leeks, chopped (1 medium leek)
    80 grams carrots, chopped (1 medium carrot)
    80 grams cauliflower, chopped (1 very large floret)
    80 grams Brussels sprouts, chopped (5 or 6 large sprouts)
    500 ml vegetable stock (I used 500 ml (1 pint) of boiling water, 1/2 Kallo vegetable stock cube and 1/2 Kallo very low salt stock cube)

Tips

Variations:

Vary the vegetables, according to taste and availability.

For lower sodium content use 1 Kallo very low salt stock cube or something equivalent.

For lower fat content, do not use the olive oil and skip the stir fry part in the instructions. Also use a vegetable stock with less fat in it. The soup could then be served as a filling starter for two people.


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Directions

Put the oil in a saucepan, add the vegetables, and stir fry for about 5 minutes until softened a little. Add the vegetable stock and simmer for 10 to 20 minutes until the vegetables are just tender. Blend half of the soup and return to the pan to mix. This makes the soup very "creamy" without adding any cream. Serve in a big bowl.

Serving Size: Makes one individual portion






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