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Description
This is a very simple vegetable soup - rough and chunky, in the pan and in stages. There’s no real recipe, just vegetables, water and the Knorr Stock Pot. I don’t think that any fresh stock in the supermarket can deliver what the Knorr Stock Pot delivers in taste!
Ingredients
US|METRIC
6 SERVINGS
- 3 Tbsp. olive oil
- 3 carrots (chopped)
- 1 celeriac (trimmed, peeled and roughly chopped. Keep the outer leaves as they’ll come in handy later)
- 2 onions (chopped)
- 1 cauliflower (stalk removed, trimmed into small florets)
- 1/2 savoy cabbage (remove the core and outer leaves)
- 1 leek (trimmed, washed and chopped)
- 1 courgette (chopped)
- 1.5 liters water
- 4 Knorr Vegetable Stock Pots
- 1 handful fresh basil leaves (roughly chopped)
- 1 sprig fresh thyme
- 1 handful fresh parsley (roughly chopped)
- 1 clove garlic (finely chopped)
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Directions
- 1. Heat a generous amount of olive oil in a large, heavy-based saucepan and when hot, add the carrots, celeriac and onion.
- Fry the vegetables to remove the water content. This intensifies the flavour.
- Add the cauliflower, cabbage and a dash of olive oil. Stir in the leeks and courgette, and allow the vegetables to cook for 10 minutes.
NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium160mg7% |
Potassium960mg27% |
Protein6g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate25g8% |
Dietary Fiber8g32% |
Sugars9g |
Vitamin A140% |
Vitamin C160% |
Calcium15% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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