Thick Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients:Carrots, raw, 2 medium(remove)*Maris Piper Potatoes (raw), 150 gram(remove)Kerrygold Pure Irish Butter, 1 tbsp(remove)Celery, raw, 2 stalk, medium (7-1/2" - 8" long)(remove)Onions, raw, 1 medium (2-1/2" dia)(remove)Peas, frozen, 50 grams(remove)Knorr Chicken Stock Cube, 1.5 serving(remove)Water, tap, 1000 mL(remove)
Chop up all the veggies into slices and cubes and place in a heavy based sauce pan with the butter on a medium heat. Sweat the vegetables for 10 mins then make up the chickn stock and add with a teaspoon of dried parsley (use fresh if you have it and make it three with fresh). Simmer for 30 - 35 mins and once the veg is soft then blend well. add black pepper to taste (there should be enough salt from the stock cube)
Serving Size: Makes 6 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user MEEMUR.
Serving Size: Makes 6 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user MEEMUR.
Nutritional Info Amount Per Serving
- Calories: 67.3
- Total Fat: 2.5 g
- Cholesterol: 5.0 mg
- Sodium: 61.0 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 1.9 g
- Protein: 1.5 g
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