Rustic Vegetable Soup

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Protein (g)

3.4g

Energy (kJ)

630kJ

Energy (kcal)

151kcal

Carbohydrate incl. fibre (g)

18.6g

Carbohydrate excl. fibre (g)

14.0g

Sugar (g)

6.4g

Fibre (g)

4.7g

Fat (g)

8.0g

Saturated fat (g)

1.5g

Unsaturated fat (g)

6.2g

Monounsaturated fat (g)

5.0g

Polyunsaturated fat (g)

0.9g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

561mg

Salt (g)

1.40g

Vitamin A (IU)

5948IU

Vitamin C (mg)

34.0mg

Calcium (mg)

93mg

Iron (mg)

1.48mg

Potassium (mg)

622mg

Total

13.8g

2519kJ

602kcal

74.6g

55.8g

25.4g

18.7g

32.2g

6.1g

24.6g

20.1g

3.8g

0.0g

0mg

2245mg

5.61g

23793IU

135.9mg

373mg

5.92mg

2487mg

Ingredients
Cook

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