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Nutty Vegetable Soup

Ingredients
  Mixed vegetables 1 Pound, prepared and sliced (potatoes, carrots, leeks, celery, turnips, peas)
  Stock 1 1⁄2 Pint
  Cornflour 1 Tablespoon
  Peanut butter 2 1⁄2 Ounce
  Milk 1⁄4 Pint
  Salt To Taste
  Freshly ground black pepper To Taste
  Freshly chopped parsley 1 Tablespoon (for garnish)
Directions

MAKING
1) In a saucepan, place the vegetables and stock, and bring to a boil.
2) Put the lid on and simmer for 20 minutes or until vegetables are tender.
3) In a small bowl, mix cornflour and peanut butter and slowly mix in the milk.
4) Whisk the cournflour mixture into the vegetable mixture.

FINALIZING
5) Season to taste and bring to boil, stirring constantly.
6) Simmer until soup thickens, stirring occasionally.
7) If you wish to freeze the dish, then do so at this stage. Pour the soup into a rigid container.
8) Seal, label and freeze the container.

SERVING
9) Serve hot sprinkled with parsley.
10) In the saucepan, reheat the soup gently on top of the stove, stirring occasionally.
15) Serve as mentioned in step 9.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Occasion: 
Thanksgiving
Ingredient: 
Chicken
Interest: 
Quick, Healthy
Cook Time: 
30 Minutes
Servings: 
4

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Average: 4.5 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 245 Calories from Fat 96

% Daily Value*

Total Fat 11 g17.3%

Saturated Fat 2.6 g13.1%

Trans Fat 0 g

Cholesterol 4.8 mg1.6%

Sodium 501.8 mg20.9%

Total Carbohydrates 25 g8.3%

Dietary Fiber 3.8 g15%

Sugars 7.8 g

Protein 12 g23.2%

Vitamin A 38.7% Vitamin C 15%

Calcium 8.1% Iron 4.1%

*Based on a 2000 Calorie diet

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Nutty Vegetable Soup Recipe