Spring Vegetables Soup

Spring Vegetables Soup

Spring Vegetables Soup

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit
40 minutes

Grocery List via Instacart Instacart
Details
  • Servings:   5
  • Calories:   211
  • Protein:   6g
  •  
  • Fiber:   7g
  • Sugar:   6g
  • Carb Total:   29g
  •  
  • Saturated:   1g
  • Fat Total:   7g
  •  
  • Vegan:   True
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   5 Points
  • Show More
Cuisine
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 3 medium Carrots
  • 3 Celery Stalks
  • 2 large Potatoes
  • 1 small Onion
  • 1 cup peas
  • 1 Vegetable Stock Cube
  • 2 Tablespoons Sunflower Oil
  • 1.5 liter water
  • salt and pepper
Instructions

Peel and dice the onion.

Heat the oil in a large pot on low-medium heat.

Saute the onion on a low-medium heat for 3-4 minutes, stirring occasionally.Wash, peel and slice carrots, celery, and potatoes.

Add them to the pot as well as the peas and saute for about 2 minutes before adding 1.5 liter of water. Bring to a boil.Throw in the vegetable stock cube and reduce the heat to low-medium.Cook for 30 minutes or until the vegetables are soft.Taste and adjust seasoning with salt and pepper.Spoon into bowls and serve!

View original preparation instructions

AI Coach 
Personal Notes 
Organization Tags 

Tags easily organize your Recipe Library

Comments