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Winter Vegetable Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 3 tbsps olive oil
  • 2 medium onions, finely diced
  • 4 cloves of garlic, finely chopped
  • 3 carrots, chopped
  • 2 parsnips, chopped
  • 2 potatoes, cubed
  • ¼ celeriac root, cubed
  • 2 l water
  • Knorr Vegetable Stock Pot
  • 1 bay leaf
  • A handful of chopped parsley for garnish
  • Freshly ground pepper
  • 100 g frozen green peas thawed

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

145kcal

Energy (kJ)

607kJ

Protein (g)

3.0g

Carbohydrate incl. fibre (g)

21.8g

Carbohydrate excl. fibre (g)

17.3g

Sugar (g)

5.1g

Fibre (g)

4.5g

Fat (g)

5.7g

Saturated fat (g)

1.0g

Unsaturated fat (g)

4.6g

Monounsaturated fat (g)

3.8g

Polyunsaturated fat (g)

0.6g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

281mg

Salt (g)

0.70g

Vitamin A (IU)

4182IU

Vitamin C (mg)

22.2mg

Calcium (mg)

52mg

Iron (mg)

1.08mg

Potassium (mg)

526mg

Total

1161kcal

4857kJ

23.6g

174.6g

138.4g

40.9g

36.2g

46.0g

7.6g

36.4g

30.2g

5.2g

0.0g

0mg

2248mg

5.62g

33455IU

177.8mg

418mg

8.65mg

4209mg


  • 1 Sauté garlic and onion in saucepan over medium high heat for about 3 minutes. Add vegetables and cook for 5 minutes more. Do not burn.
  • 2 Pour in the stock and simmer over low heat for 20 minutes. Add green peas and quickly heat the soup through.
  • 3 Serve sprinkled with parsley and a dollop of sour cream if you like.