Skip to content
Looking for something?

HEARTY TOMATO AND VEGETABLE SOUP

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

493.82 g

Sodium (mg)

1069.43 mg

Vitamin A (IU)

6781.58 IU

Saturated Fat (g)

10.83 g

Energy (kcal)

2865.81 kcal

Fat (g)

40.11 g

Trans Fat (g)

0.17 g

Salt (g)

2.68 g

Calcium (mg)

201.37 mg

Monounsaturated Fat (g)

12.93 g

Cholesterol (mg)

141.64 mg

Iron (mg)

11.11 mg

Vitamin C (mg)

46.96 mg

Fibre (g)

25.2 g

Sugars (g)

24.76 g

Protein (g)

120.81 g

Potassium (mg)

2638.21 mg

Total

1975.3 g

4277.74 mg

27126.32 IU

43.31 g

11463.23 kcal

160.45 g

0.67 g

10.7 g

805.46 mg

51.72 g

566.54 mg

44.42 mg

187.85 mg

100.81 g

99.02 g

483.23 g

10552.86 mg

  • 1/2 tsp oil
  • 1 onion (chopped)
  • 6 garlic cloves (chopped)
  • 3 cups of chicken stock made from
  • 2 Knorr Chicken Stock Cubes
  • 3 cups of vine-ripened tomatoes
  • 2 medium carrots (cut into small cubes)
  • 2 potatoes (cut into cubes)
  • 1/2 cup (50 g) pasta spirals seasoning to taste
  • parsely (chopped for garnish)
  • cream to Finish (optional)
  • 1 Sauté onion and garlic in oil.
  • 2 Pour stock and tomato sauce into pan, bring to simmer, add carrots and potatoes.
  • 3 Cover and cook for 20 minutes while stirring occasionally.
  • 4 Remove lid, add pasta to soup and cook until pasta is al dente.
  • 5 Serve with bread