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Quick Choose-a-Vegetable Soup

Total Preparation & Cooking Time: 55 minutes (10 min Prep, 45 min Cook)
Serving Size: Serving Size: 1-1/2 cups. Serves: 4
Cooking Tips: Use whatever frozen veggie mix appeals to you -- just be sure it doesn\'t have any added sauce or salt.

1 Tbsp oil
1 medium onion, chopped
3 cups vegetable or chicken broth
20 oz chopped frozen vegetables (California blend or a blend of broccoli, spinach, carrots and cauliflower)
1 small potato, peeled and chopped
1 cup skim milk
1/2 tsp dried herbs (tarragon, thyme, basil, savory, mace or nutmeg)
black pepper to taste

Directions:
Heat the oil in a Dutch oven or large saucepan over moderate heat and sauté the onion for 2 minutes. Add the broth, frozen vegetables and chopped potato. Bring to a boil, reduce heat and simmer until the vegetables are very tender. Puree all or part of the mixture in a blender (to get a smooth or chunky consistency), and stir in the skim milk, herbs and pepper. Serve hot.

Nutritional Information
Serving Size: 1-1/2 cups
Servings Per Recipe: 4
Amount Per Serving
Calories189
Total Fat5g
Saturated Fat0g
Trans Fat0g
Cholesterol19mg
Sodium269mg
Carbohydrates25g
Dietary Fibre6.5g
Sugars8.8g
Protein12g
Vitamin A6187.6iu (123%)
Vitamin C10.3mg (17%)
Calcium113mg (11%)
Iron1.4mg (7%)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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