Creamy vegetable soup #2 recipe
information
Calories per serving 125.
Vegetarian Recipe
ingredients
225 g (8 oz) carrots, diced
225 g (8 oz) swede, diced
35O g (12 oz) green cabbage, such as savoy, shredded
1 onion, chopped
225 g (8 oz) potatoes, diced
100 g (3 1/2 oz) frozen peas
400 g can of chopped tomatoes
850 ml (1 1/2 pints) vegetable stock
300 ml (10 fl oz) skimmed milk
salt and freshly ground black pepper
225 g (8 oz) swede, diced
35O g (12 oz) green cabbage, such as savoy, shredded
1 onion, chopped
225 g (8 oz) potatoes, diced
100 g (3 1/2 oz) frozen peas
400 g can of chopped tomatoes
850 ml (1 1/2 pints) vegetable stock
300 ml (10 fl oz) skimmed milk
salt and freshly ground black pepper
method
1. Put the carrots, swede, cabbage, onion, potatoes, peas, chopped tomatoes and stock in a large saucepan.
2. Bring to the boil. Reduce the heat and simmer for 30 minutes.
3. Transfer the soup to a food processor or liquidiser in batches, and blend until smooth.
4. Return it to a clean saucepan, season to taste and then stir in the milk.
5. Heat the soup through and serve.
2. Bring to the boil. Reduce the heat and simmer for 30 minutes.
3. Transfer the soup to a food processor or liquidiser in batches, and blend until smooth.
4. Return it to a clean saucepan, season to taste and then stir in the milk.
5. Heat the soup through and serve.
serving amount
serves 6.
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more information
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