Blended Fresh Vegetable Soup, 2 cups/serving
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 201.8
- Total Fat: 6.0 g
- Cholesterol: 14.4 mg
- Sodium: 277.5 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 6.8 g
- Protein: 4.6 g
View full nutritional breakdown of Blended Fresh Vegetable Soup, 2 cups/serving calories by ingredient
Introduction
Irish style blended vegetable soup Irish style blended vegetable soupNumber of Servings: 24
Ingredients
-
1000 g Cabbage, fresh
1000 g Carrots, raw
1000 g Celery, raw
10 clove Garlic
12 leek Leeks
2300 g Potato, raw
9 tsp Base, Chicken (Broth) - Reduced Sodium, Organic - 1 tsp (Better Than Bouillon) ggg
161 gram(s) Butter (Kerrygold) Pure Irish Gold Foil 1T=14g
1200 grams Onions, raw
Tips
Add whole leek tops for extra flavoring but remove them before blending. They can be chopped and added back to the soup or eaten separately and are very good on their own!
Directions
Reserve some butter for second pot if needed. Several of my soup recipes call for bouquet garni, which is a bundle of herbs tied with string that is removed before serving. I prefer to tie it up in cheesecloth trackingso I have no stray herbs in my finished product.
Wash, peel and chop vegetables. Heat butter and oil on medium heat. Add vegetables and sauté for 5 minutes (do not brown).
Add stock, seasonings and bouquet garni. Bring to a boil, cover, and simmer gently for 30 minutes until vegetables are soft.
Remove bouquet garni and puree with electric mixer or food processor (blender not recommended- too smooth). Serve in warmed soup bowls. Garnish with chopped chives or parsley if desired. Yield: 4 servings.
*Bouquet Garni:
1 bay leaf, 3 sprigs of thyme, 4 large sprigs of parsley (including stalks), one 4 inch piece of celery stalk with leaves, two 4 inch pieces of leek (green part) and 5 whole peppercorns.
Place the bay leaf, thyme, parsley and celery on one piece of green leek. Cover with remaining piece of green leek. Tie securely with fine string, leaving a length of string attached so that the bouquet garni can be easily retrieved.
http://www.littleshamrocks.com/recipes/soups-chowders/fresh-vegetable-soup.html
Serving Size: 22 2-cup servings
Wash, peel and chop vegetables. Heat butter and oil on medium heat. Add vegetables and sauté for 5 minutes (do not brown).
Add stock, seasonings and bouquet garni. Bring to a boil, cover, and simmer gently for 30 minutes until vegetables are soft.
Remove bouquet garni and puree with electric mixer or food processor (blender not recommended- too smooth). Serve in warmed soup bowls. Garnish with chopped chives or parsley if desired. Yield: 4 servings.
*Bouquet Garni:
1 bay leaf, 3 sprigs of thyme, 4 large sprigs of parsley (including stalks), one 4 inch piece of celery stalk with leaves, two 4 inch pieces of leek (green part) and 5 whole peppercorns.
Place the bay leaf, thyme, parsley and celery on one piece of green leek. Cover with remaining piece of green leek. Tie securely with fine string, leaving a length of string attached so that the bouquet garni can be easily retrieved.
http://www.littleshamrocks.com/recipes/soups-chowders/fresh-vegetable-soup.html
Serving Size: 22 2-cup servings