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Home-Made Vegetable Soup

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 15ml margarine
  • 200g onion, sliced
  • 300g leeks, sliced
  • 300g carrots, peeled and sliced
  • 800g potatoes, peeled and cubed
  • 2 lt water
  • 2 KNORR Vegetable Stock Pot
  • cream (for garnish)
  • parsley, chopped (for garnish)
  • 1 Sauté the onion, leek and carrots in the margarine for 5 minutes
  • 2 Add the water, KNORR Vegetable Stock pot and the potatoes
  • 3 Bring to boil then reduce the heat and allow to simmer until vegetables are tender
  • 4 Puree by pressing through a sieve or using a hand blender or potato masher
  • 5 Season (to taste) with salt and pepper
  • 6 Stir in a little cream and garnish with parsley before serving