Scotch Broth - Veg Soup - Low Fat !!!
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 136.1
- Total Fat: 1.5 g
- Cholesterol: 2.4 mg
- Sodium: 250.3 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 6.1 g
- Protein: 6.0 g
View full nutritional breakdown of Scotch Broth - Veg Soup - Low Fat !!! calories by ingredient
Introduction
Made as it should be !!! Hearty vegatable soup with pulses - almost fat free - great for winter warmth !!!! Made as it should be !!! Hearty vegatable soup with pulses - almost fat free - great for winter warmth !!!!Number of Servings: 6
Ingredients
-
Lentils 100g
Barley 30g
Split peas 20g
Carrots - 2 medium
Parsnips - 2 medium
Turnip - 1/2 small
Celery - 4 stalks
Onion - 1 large
Leek - 1 medium
Cabbage - 3 leaves medium
Chicken stock - 2 cups
Water - 1.5 - 2 litres
Mixed herbs - 1 tsp
Salt - 0.2 tsp
Pepper - 0.5 tsp
Directions
Soak lentils, barley and split peas overnight or minimum of 2 hours - then rinse until water runs clear to remove unwanted starch.
Add 1.5 - 2 litres of water and boil pulses for 30 minutes.
Add chicken stock and mixed herbs.
Grate 1/2 of the veg and finely chop the other 1/2.
Add the chopped veg and simmer for 30 minutes.
Add the grated veg and simmer for 15-30 minutes.
Add a little salt and pepper.
Eat straight away or next day when flavours have infused more !!!!
Makes 6 servings of 800mls each = 2 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user FGTR13.
Add 1.5 - 2 litres of water and boil pulses for 30 minutes.
Add chicken stock and mixed herbs.
Grate 1/2 of the veg and finely chop the other 1/2.
Add the chopped veg and simmer for 30 minutes.
Add the grated veg and simmer for 15-30 minutes.
Add a little salt and pepper.
Eat straight away or next day when flavours have infused more !!!!
Makes 6 servings of 800mls each = 2 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user FGTR13.
