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Rustic Vegetable Soup

Cook up a hearty, economic and wholesome family meal with this great tasting recipe. The celery, celeriac, carrots and cabbage provide bags of texture and taste with the deep flavour levels coming from the vegetable stock, herbs and garlic.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • Serves


WHAT YOU'LL NEED

  • 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
  • 1 Knorr Vegetable Stock Cube dissolved 1.2 litres boiling water
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • handful fresh parsley roughly chopped
  • pinch black pepper freshly ground

Nutritional information

 

Amount per serving

Energy (kcal)

146kcal

Energy (kJ)

610kJ

Protein (g)

3.5g

Carbohydrate incl. fibre (g)

18.9g

Carbohydrate excl. fibre (g)

14.0g

Sugar (g)

6.4g

Fibre (g)

4.8g

Fat (g)

7.4g

Saturated fat (g)

1.1g

Unsaturated fat (g)

6.0g

Monounsaturated fat (g)

5.0g

Polyunsaturated fat (g)

1.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

124mg

Salt (g)

0.31g

Vitamin A (IU)

6314IU

Vitamin C (mg)

39.2mg

Calcium (mg)

92mg

Iron (mg)

1.78mg

Potassium (mg)

649mg

Total

583kcal

2439kJ

13.9g

75.4g

56.1g

25.6g

19.3g

29.7g

4.3g

23.9g

20.1g

3.8g

0.0g

0mg

497mg

1.24g

25257IU

156.7mg

366mg

7.13mg

2595mg


Let's Get Cooking

  • 1 Heat the olive oil in a large saucepan and fry the carrots, celery, celeriac and onion on medium heat for 4-5 minutes until the onions soften but do not brown.
  • 2 Add garlic, cabbage, courgettes and leeks and cook on very low heat for 8-10 minutes. Stir regularly to make sure the vegetables do not brown.
  • 3 Add the Knorr Vegetable Stock and bay leaf. Bring to the boil, then simmer for 20 minutes. Remove from heat. Add herbs and some black pepper to taste if desired to serve.