Spring Vegetable Soup

• porcje: 4 servings
• czas aktywny: 5 minutes
• całkowity czas: 25 minutes

Składniki

1 tablespoon olive oil (, see note 1)

1 onion (, medium, finely minced, see note 2, about 1 cup)

1 celery stalk (, large, diced, about 1 cup)

2 carrots (, medium, sliced, about 1 cup heaped)

3 potatoes (, medium, diced, about 2 cups)

4 cups vegetable stock (1 liter)

½ teaspoon dried thyme

black pepper (, to taste)

5 ounces frozen peas (, see note 3, 1 cup/150 grams)

small pasta or noodles (, see note 4 & 5)

Wskazówki

In a medium pot, heat the oil and add minced onion and diced celery. Saute on low-medium heat until the onion is translucent, about 3 minutes.

Next, add sliced carrot, diced potatoes, stock, thyme and a pinch of black pepper. Stir and cover with a lid. Increase the heat and bring to a boil. Reduce the heat to low and simmer for 15 minutes.

After 15 minutes, add peas and pasta (if using, see note 4) and cook for a further 5 minutes. Make sure the pasta and veg are soft before you turn off the heat.

Enjoy warm!

Wartości Odżywcze

• Kalorie: 196 kcal
• Tłuszcz Całkowity: 4 g
• Tłuszcz Nasycony: 1 g
• Sód: 985 mg
• Węglowodany Całkowite: 36 g
• Błonnik Pokarmowy: 6 g
• Cukry Całkowite: 8 g
• Białko: 5 g