VEGETABLE SOUP
Author: Rosemary (HCP)
Description:
Vegetable soup
Ingredients:
g Celery, raw
g Oil, olive
g Garlic, raw
ml Kallo Organic Vegetable stock (HCP added*)
g Broccoli, green, raw
g Pepper, black
g Spring onions, bulbs and tops, raw
g Salt
g Sweetcorn, baby, canned, drained
Directions:
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion, and celery. Sauté until they begin to soften, about 8 minutes.
Add the garlic and sauté until fragrant, about 30 seconds. Then add the rest of veg and continue to cook for 4 to 5 more minutes, stirring occasionally.
Throw in the cauliflower. Add the stock, increase the heat to high, and bring to a simmer. Once simmering,
Reduce the heat to low, cover, and cook until the vegetables are fork tender, about 20 minutes.
Remove from heat
Adjust seasonings. Serve immediately.
Nutrition Information (for entire recipe):
Carbohydrate:
2.56
Calories: 123
Fat:
10.74
Protein:
3.23
Ratio:
1.85:1
Savory
