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Fresh Vegetable Soup Recipe
|Butter/Oil||1 1⁄2 Tablespoon|
|Onions spring/1 medium onion finely chopped||3|
|Shelled peas||1⁄4 Cup (4 tbs)|
|Chopped carrots||1⁄4 Cup (4 tbs)|
|Chopped pecans||1⁄4 Cup (4 tbs)|
|Chopped spinach||1⁄4 Cup (4 tbs)|
|Coriander/Mint finely chopped||1 Tablespoon|
|Chicken stock||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 598 Calories from Fat 387
% Daily Value*
Total Fat 45 g69.1%
Saturated Fat 14.9 g74.6%
Trans Fat 0 g
Cholesterol 62.8 mg
Sodium 1703.7 mg71%
Total Carbohydrates 34 g11.5%
Dietary Fiber 7.3 g29.2%
Sugars 13.5 g
Protein 19 g37.2%
Vitamin A 172.3% Vitamin C 55%
Calcium 11.2% Iron 19.8%
*Based on a 2000 Calorie diet
If you are using spring onions, use some of the greens too along with the onion head.
If the carrots are small and tender, slice them into tiny rings.
If they are large, chop each ring into 4 or 6 bits.
As for the spinach, roll up each leaf and slice thinly to get long strips.
Heat the oil or butter in the pan.
Drop in all the vegetables.
Fry lightly for a few minutes.
Add the stock, pepper, coriander or mint and the salt.
Cover and bring to a boil.
Lower the heat and simmer for about 20-25 minutes or till the vegetables are all tenderised.
Test each one to make sure.
Also check the seasoning before serving.