Looking for something?

Vegetable Soup for Vegans

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 15 grams dairy-free spread
  • 2 large cloves garlic finely chopped
  • 1 onion diced
  • 100 grams carrots
  • 200 grams potato
  • 100 grams butternut squash
  • 10 grams Knorr Vegetable Stock Cube, dissolved in
  • 1 litre boiling water
  • 100 grams broccoli, cut into small florets
  • 100 grams courgette, sliced
  • 210 grams can tinned butter beans, drained
  • 2 grams freshly ground black pepper
  • 1 dessertspoon chopped parsley

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

137kcal

Energy (kJ)

570kJ

Protein (g)

4.6g

Carbohydrate incl. fibre (g)

24.1g

Carbohydrate excl. fibre (g)

19.0g

Sugar (g)

4.0g

Fibre (g)

5.1g

Fat (g)

3.2g

Saturated fat (g)

1.0g

Unsaturated fat (g)

1.9g

Monounsaturated fat (g)

0.8g

Polyunsaturated fat (g)

0.9g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

622mg

Salt (g)

1.55g

Vitamin A (IU)

6661IU

Vitamin C (mg)

37.9mg

Calcium (mg)

68mg

Iron (mg)

1.72mg

Potassium (mg)

625mg

Total

547kcal

2282kJ

18.6g

96.3g

75.9g

16.0g

20.4g

12.8g

4.1g

7.7g

3.4g

3.5g

0.0g

0mg

2486mg

6.20g

26644IU

151.6mg

273mg

6.86mg

2499mg


  • 1 In a large saucepan heat the Dairy Free Spread
  • 2 Add the onion and cook for 5 minutes on low heat until soft. Add the garlic and cook for a further minute.
  • 3 Add the potato, squash and carrot to the pan with the Knorr Vegetable stock. Bring to the boil then reduce the heat and simmer, covered, for 10 minutes or until the vegetables are tender.
  • 4 Add the broccoli, courgette and butterbeans to the pan and cook for 5 minutes or until tender. Season to taste with black pepper and sprinkle with parsley to serve.