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Vegetable Soup

This simple and delicious soup uses up all kinds of vegetable this and that. Add anything else that needs using too, soup is a great way to help love your leftovers

 

 

mixed vegetable soup
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Vegetable soup

Uses up leftover veg at the end of the week
0 from 0 votes
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Course: Dinner, Lunch
Cuisine: English
Keyword: batch cooking, cheap family recipes
Dietary Requirements: Dairy Free, Freezes Well, Gluten Free, Low Fat, Vegan, Vegetarian
Servings: 4 servings
Cost per portion 20p
Calories: 222kcal
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Ingredients

  • 510 g onion
  • 130 g peas
  • 290 g carrot
  • 50 ml vegetable oil
  • 250 g potatoes
  • 50 g swede
  • 1 tsp garlic powder
  • salt & pepper to taste

Instructions

  • Chop all the vegetables (except peas) into small cubes.
  • Fry the chopped onions in the oil, adding in the other chopped veg when they have softened. Cook for a further 5 minutes.
  • Gradually add 500ml water and your seasonings and cook with a lid on the pan for 15 minutes or until the vegetables are easily speared with a knife. You may need to add more water to achieve the desired texture. (You are aiming for a thick soup)
  • Then add the peas and blitz in a food processor, liquidizer or with a stick blender.
  • Serve with bread and butter or toast if you like

Notes

Nutrition

Nutrition Facts
Vegetable soup
Amount Per Serving
Calories 222 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 10g63%
Sodium 59mg3%
Potassium 545mg16%
Carbohydrates 25g8%
Fiber 6g25%
Sugar 11g12%
Protein 4g8%
Vitamin A 12360IU247%
Vitamin C 30mg36%
Calcium 67mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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