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Garlic Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 tablespoons olive oil
  • 3 garlic cloves peeled
  • 2 medium onions thinly sliced
  • 1 -3 medium potatoes peeled and cubed
  • 2 carrots thinly sliced
  • 15 grams Knorr Chicken Stock Cube (1.5 stock cubes)
  • 5 grams chopped thyme
  • A handful croutons
  • 20 grams shredded Gruyère or Swiss cheese

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

109kcal

Energy (kJ)

454kJ

Protein (g)

2.5g

Carbohydrate incl. fibre (g)

12.1g

Carbohydrate excl. fibre (g)

10.2g

Sugar (g)

2.6g

Fibre (g)

2.0g

Fat (g)

5.9g

Saturated fat (g)

1.3g

Unsaturated fat (g)

4.3g

Monounsaturated fat (g)

3.7g

Polyunsaturated fat (g)

0.6g

Trans fat (g)

0.0g

Cholesterol (mg)

4mg

Sodium (mg)

46mg

Salt (g)

0.11g

Vitamin A (IU)

3457IU

Vitamin C (mg)

10.2mg

Calcium (mg)

58mg

Iron (mg)

0.59mg

Potassium (mg)

240mg

Total

651kcal

2723kJ

15.0g

72.6g

60.9g

15.6g

11.7g

35.4g

7.9g

26.0g

22.3g

3.7g

0.0g

22mg

276mg

0.68g

20740IU

61.2mg

347mg

3.55mg

1439mg


  • 1 In a large pot sauté onions and garlic with olive oil over low to medium heat for 5 minutes. Do not burn.
  • 2 Add carrots and potatoes and cook for 5 minutes more. Add stock and thyme and bring the soup to the boil. Reduce the heat and simmer for about 45 minutes.
  • 3 Give the soup a quick whizz with a blender. Serve with croutons and a hearty sprinkling of cheese.