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Winter Vegetable Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 3tbsps 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
  • 2l vegetable stock made from Knorr Stock Pot
  • Bay leaf
  • A handful of chopped parsley for garnish
  • Freshly ground pepper
  • 100g frozen green peas thawed

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

0kcal

Energy (kJ)

0kJ

Protein (g)

0.0g

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0kcal

0kJ

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg


  • 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.