Vegetable soup

Vegetable soup

4.7 669 ratings

Prep. 15 min

Total 35 min

6 portions

Ingredients

potatoes cut into pieces (3 cm)
300 g
fresh tomato cut into halves
1
brown onion cut into halves
80 g
garlic clove
1
mixed vegetables (e.g. carrots, turnip, leek), cut into pieces
400 g
fresh parsley leaves only
2 sprigs
Vegetable stock paste (see Tips)
1 tbsp
ground black pepper to taste
½ tsp
water
600 g
butter or olive oil
20 g

Nutrition per 1 portion

Calories 91.8 kcal / 385.5 kJ

Protein 2.4 g

Fat 3.5 g

Carbohydrates 10.8 g

Fibre 3.7 g

Saturated Fat 0.6 g

Sodium 184.6 mg

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Also featured in

The Basic Cookbook 183 Recipes
Australia and New Zealand

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