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Vegetable Soup

Microwaverina's picture
  Butter/Margarine 2 Ounce (50 Gram)
  Carrots 8 Ounce, peeled (225 Gram)
  Swede 6 Ounce, peeled (175 Gram)
  Leeks 2 Small, trimmed, washed and finely sliced
  Flour 1 Ounce (25 Gram)
  Chicken stock 3⁄4 Pint (450 Milliliter)
  Milk 1⁄2 Pint (300 Milliliter)
  Chopped parsley 1 Tablespoon (For Garnish)
  Salt To Taste
  Pepper To Taste

1. Put the butter into a 1.7 litre (3 pint) ovenproof glass bowl and microwave on HIGH for 45 seconds until the butter melts.
2. Add the vegetables and lightly mix together. Three-quarters cover with cling film and microwave on HIGH for 8-10 minutes until the vegetables begin to soften, stirring two or three times.
3. Stir in the flour and stock. Microwave on HIGH for 10-15 minutes until the vegetables are very soft. Stir in the milk and season well with salt and pepper. Microwave on HIGH for 2-3 minutes until hot but not boiling. Serve sprinkled with chopped parsley.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1163 Calories from Fat 533

% Daily Value*

Total Fat 61 g93.1%

Saturated Fat 35.1 g175.5%

Trans Fat 0 g

Cholesterol 156.7 mg52.2%

Sodium 1284.9 mg53.5%

Total Carbohydrates 135 g44.9%

Dietary Fiber 18.4 g73.5%

Sugars 52.9 g

Protein 30 g60.5%

Vitamin A 936.6% Vitamin C 199.6%

Calcium 68.8% Iron 67.8%

*Based on a 2000 Calorie diet

Vegetable Soup Recipe