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HEARTY TOMATO AND VEGETABLE SOUP
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Carbohydrates (g)
493.84 g
Sodium (mg)
1069.43 mg
Vitamin A (IU)
6775.96 IU
Saturated Fat (g)
10.89 g
Vitamin D (mcg)
0.38 mcg
Energy (kcal)
2865.81 kcal
Fat (g)
40.11 g
Trans Fat (g)
0.18 g
Vitamin B12 (mcg)
0.58 mcg
Vitamin B6 (mg)
2.04 mg
Salt (g)
2.67 g
Folate (mcg)
171.94 mcg
Calcium (mg)
201.37 mg
Zinc (mcg)
11.96 mcg
Monounsaturated Fat (g)
12.94 g
Cholesterol (mg)
141.64 mg
Iron (mg)
11.13 mg
Selenium (mcg)
423.03 mcg
Vitamin C (mg)
46.96 mg
Fibre (g)
25.12 g
Sugars (g)
24.79 g
Protein (g)
120.83 g
Copper (mg)
2.12 mg
Potassium (mg)
2641.41 mg
Total
1975.36 g
4277.74 mg
27103.82 IU
43.56 g
1.5 mcg
11463.23 kcal
160.45 g
0.73 g
2.33 mcg
8.15 mg
10.69 g
687.76 mcg
805.46 mg
47.84 mcg
51.76 g
566.54 mg
44.52 mg
1692.12 mcg
187.85 mg
100.49 g
483.33 g
8.48 mg
10565.64 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
