Thick Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Thick Veggie Soup calories by ingredient



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)

Directions

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.