Winter vegetable soup recipe

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  • Serves 8
  • 15 mins to prepare and 30 mins to cook
  • 114 calories / serving
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Winter Veg Soup(h)

For those who want a winter warmer but aren’t keen on very thick soups, this is ideal. Packed full of winter veggies, it’s filling enough to make for a satisfying main meal – especially when teamed with bread hot out of the oven.

Sauté the garlic and onion in saucepan over a medium high heat for about 3 minutes. Add all the vegetables and cook for 5 minutes more. Stir regularly to make sure it does not burn.

Pour in the Stock and simmer over a low heat for 20 minutes. Add the green peas and quickly heat the soup through.

Serve sprinkled with parsley and a dollop of sour cream if you like.

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  • Ingredients

  • 45ml (3tbsp) olive oil
  • 2 medium onions, finely diced
  • 4 cloves of garlic, finely chopped
  • 3 carrots, chopped
  • 2 parsnips, chopped
  • 2 potatoes, cubed
  • ¼ celeriac root, cubed
  • 2l (3 1/2pt) vegetable stock made from Knorr Stock Pot
  • Bay leaf
  • A handful of chopped parsley for garnish
  • Freshly ground pepper
  • 100g (3 1/2oz) frozen green peas, thawed
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  • Energy 475kj 114kcal 6%
  • Fat 5.8g 8%
  • Saturates 1.2g 6%
  • Sugars 6.5g 7%
  • Salt 2.3g 39%

of the reference intake
Carbohydrate 13.6g Protein 2.7g Fibre 4.2g

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