WHAT YOU'LL NEED
- 1 tbsp olive oil or spread
- 3– 4 medium carrots, sliced
- 1 small onion, chopped
- 1 tsp grated fresh ginger root
- 1 small potato, peeled and cubed
- 1l vegetable stock made from Knorr Vegetable Stock Cube
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
60kcal
Energy (kJ)
252kJ
Protein (g)
0.9g
Carbohydrate incl. fibre (g)
8.4g
Carbohydrate excl. fibre (g)
6.5g
Sugar (g)
3.0g
Fibre (g)
1.9g
Fat (g)
2.9g
Saturated fat (g)
0.4g
Unsaturated fat (g)
2.3g
Monounsaturated fat (g)
2.0g
Polyunsaturated fat (g)
0.3g
Trans fat (g)
0.0g
Cholesterol (mg)
0mg
Sodium (mg)
35mg
Salt (g)
0.09g
Vitamin A (IU)
8153IU
Vitamin C (mg)
6.6mg
Calcium (mg)
21mg
Iron (mg)
0.30mg
Potassium (mg)
235mg
Total
301kcal
1261kJ
4.4g
41.9g
32.4g
14.8g
9.5g
14.3g
2.0g
11.7g
10.0g
1.7g
0.0g
0mg
176mg
0.44g
40765IU
33.0mg
104mg
1.50mg
1176mg
Let's Get Cooking
- 1 Heat the olive oil or spread in a saucepan. Sauté onions until fragrant.
- 2 Add the carrots and ginger. Cook for 5 minutes.
- 3 Add potato and broth. Bring to a boil. Reduce the heat and simmer for 15–20 minutes until vegetables are tender. Remove from the heat.
- 4 Puree with a hand blender. Serve garnished with a bit of parsley.