Vegetable Soup
Calories |
131.7Cal |
| Protein | 3.7g |
| Carbs | 22.6g |
| Fat | 3.2g |
Ingredients: The ingredient amounts are for four servings.
- Water 1L or 34fl oz
- Potatoes 400g or 14.1oz
- Brown Onion 1 large
- Leek 1
- Butter 1 tbsp, reduced fat
- Vegetable Stock 1 cube
- Fresh Thyme 2 tsp
- Black Pepper 3 twist
- Salt pinch
- Carrot 1, large
- Celert 2 sticks
- Parsley ½ cup
- Garlic 3 cloves
Instructions:
Heat a large pot over medium heat and melt the butter. Add the chopped carrot,
celery, leek, and onion. Season generously with salt. Cook for 10 to 15 minutes,
stirring now and then, until the veg softens and the onions and leek become
translucent.
Add the minced garlic and cook for 1 minute. Pour in the vegetable stock. Add the
potatoes, thyme, and parsley. Simmer for 15 to 20 minutes or until the potatoes are
soft.
Remove the thyme sprigs. Blend until smooth or leave it chunky, whichever you
prefer. Adjust seasoning with more salt and pepper. Ladle into bowls. Add a splash
of cream if you want it richer.
