Spring Vegetables Soup
Basic Information
- Servings: 5
- Ready in: 40 minutes
- Preparation time: -
- Cooking time: -
- Rating: 88.73
- Health score: 56.00
- Weight Watcher points: 5.00
Summary
Spring Vegetables Soup is a gluten free, dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre. This recipe makes 5 servings with 210 calories, 5g of protein, and 6g of fat each. For 51 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. Spring will be even more special with this recipe. Head to the store and pick up carrots, salt and pepper, potatoes, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 40 minutes. Overall, this recipe earns a tremendous spoonacular score of 87%. Similar recipes are Hot and Sour Soup with Spring Vegetables, Hot and Sour Soup with Spring Vegetables, and Chicken and Dumpling Soup with Spring Vegetables.
Ingredients
carrots3 medium
celery stalks3
potatoes2 large
onion1 small
peas1 cup
vegetable stock cube1
sunflower oil2 Tablespoons
water1.5 liter
salt and pepper5 servings
Instructions
Step 1
Peel and dice the onion.
Step 2
Heat the oil in a large pot on low-medium heat.
Step 3
Saute the onion on a low-medium heat for 3-4 minutes, stirring occasionally.Wash, peel and slice carrots, celery, and potatoes.
Step 4
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!
Categories
Dish Types: soup, antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free, dairy free, lacto ovo vegetarian, vegan
Occasions: spring, fall, winter, easter