Summary
Servings
4
Time Needed
15 mins Prep
20 mins Cook
Ingredients
11
Difficulty
Easy
Ingredients
45 g
Butter
1
Leek
or brown onion
1/4 cup
Plain Flour
5 cups
Water
2
Vegetable Stock Cubes
1 bunch
Broccoli
cut into small florets
2
Carrots
peeled and chopped
1
Potato
peeled and chopped into chunky pieces
1/2 cup
Cream
2
Zucchini
chopped into rings
Salt And Pepper To Taste
Nutrition Information
Qty per 533g serve
Qty per 100g
Energy
148.52183098592kcalcal
27.856004683981kcalcal
Protein
2.6413204225352gg
0.49539272155226gg
Fat (total)
10.32301056338gg
1.9361317369807gg
- saturated
6.2742077464789gg
1.1767587243842gg
Carbohydrate
13.051672535211gg
2.4479057985025gg
- sugars
7.3254225352113gg
1.3739192622285gg
Dietary Fibre
2.235gg
0.41918531474745gg
Sodium
185.13966549296mgmg
34.723860828592mgmg
Nutritional information does not include the following ingredients: Water, Broccoli , Potato, Salt and Pepper to taste
Please Note - Nutritional information is provided as a guide only and may not be accurate.
Creamy Vegetable Soup
Creamy Vegetable Soup is a delicious vegetarian soup for the colder winter months! This dish is super easy to make and tastes divine!
Method
In a large saucepan melt the butter until bubbling.
Add the leek (or onion) and cook until soft.
Stir in the flour and cook the mixture, stirring with a wooden spoon until thick.
Add the water and the stock cubes and the potato. Cook for about five minutes before adding the remaining vegetables.
Simmer for 10 minuets or until the vegetables are cooked through.
Stir in the cream, season to taste and serve immediately.
Recipe Hints and Tips:
Creamy Vegetable Soup is not suitable to freeze.
Related