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Rustic Vegetable Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 tablespoons olive oil
  • 2 carrots chopped
  • 1 celery stick
  • 0.5 celeriac trimmed peeled roughly chopped
  • 1 onion chopped
  • 2 cloves garlic finely chopped
  • 0.3 savoy cabbage shredded
  • 1 courgette sliced
  • 1 small leek diced
  • 10 grams Knorr Vegetable Stock Cube dissolved in
  • 1.2 litres boiling water
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • handful fresh parsley roughly chopped
  • pinch black pepper freshly ground

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

145kcal

Energy (kJ)

604kJ

Protein (g)

3.4g

Carbohydrate incl. fibre (g)

18.6g

Carbohydrate excl. fibre (g)

13.9g

Sugar (g)

6.4g

Fibre (g)

4.7g

Fat (g)

7.4g

Saturated fat (g)

1.1g

Unsaturated fat (g)

6.0g

Monounsaturated fat (g)

5.0g

Polyunsaturated fat (g)

0.9g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

134mg

Salt (g)

0.33g

Vitamin A (IU)

6014IU

Vitamin C (mg)

34.4mg

Calcium (mg)

96mg

Iron (mg)

1.56mg

Potassium (mg)

629mg

Total

578kcal

2418kJ

13.5g

74.5g

55.7g

25.5g

18.9g

29.6g

4.3g

23.9g

20.1g

3.8g

0.0g

0mg

537mg

1.34g

24057IU

137.8mg

383mg

6.25mg

2516mg


  • 1 Heat the olive oil in a large saucepan and fry the carrots, celery, celeriac and onion on medium heat for 4-5 minutes until the onions soften but do not brown.
  • 2 Add garlic, cabbage, courgettes and leeks and cook on very low heat for 8-10 minutes. Stir regularly to make sure the vegetables do not brown.
  • 3 Add the Knorr Vegetable Stock and bay leaf. Bring to the boil, then simmer for 20 minutes. Remove from heat. Add herbs and some black pepper to taste if desired to serve.