Directions:
- Place carrots, leek, parsley, celery and soup mix (optional) in stock or soup pot.
- Cover with cold water just so all veg are floating.
- Bring to boil, and add stock cubes, and spices.
- Simmer until vegetables are very soft.
- Taste and season, adjust flavour as per your taste.
- If adding pasta, do this now and boil until pasta is well cooked.
- Serve with potatoes in warm bowls.
- Whole boiled potatoes are traditionally placed in soup at time of serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.97 Kcal (339 kJ) | ||
| Calories from fat | 5.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.64g | 1% | |
|---|---|---|---|
| Cholesterol | 11.56mg | 4% | |
| Sodium | 773.76mg | 32% | |
| Potassium | 188.89mg | 4% | |
| Total Carbs | 16.1g | 5% | |
| Sugars | 2.56g | 10% | |
| Dietary Fiber | 1.68g | 7% | |
| Protein | 3.14g | 6% | |
| Vitamin C | 5.7mg | 10% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.2mg | 7% | |
| Calcium | 41.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 82.04 Kcal (343 kJ) | ||
| Calories from fat | 5.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.65g | 1% | |
|---|---|---|---|
| Cholesterol | 11.71mg | 4% | |
| Sodium | 783.96mg | 32% | |
| Potassium | 191.38mg | 4% | |
| Total Carbs | 16.31g | 5% | |
| Sugars | 2.59g | 10% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 3.18g | 6% | |
| Vitamin C | 5.8mg | 10% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.2mg | 7% | |
| Calcium | 41.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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