carrot-celery-soup | aktivolife

Carrot and Celery Soup

Total time: 30 minutes

Serves 6

5.2 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

1 tb - Vegetable oil

1 - Onion, peeled and chopped

2 - Carrots, chopped

1 - Leek, sliced

2 - Celery sticks, sliced

400g - Tomatoes, canned, chopped

1L - Vegetable stock, reduced salt

1 tb - Tomato purée

50g - Sugar snap peas, sliced

50g - Gren peas, frozen, thawed

1 ½ tsp - Dried mixed herbs

¼ tsp - Ground black pepper

UTENSILS

Saucepan, Bowls, Chopping board, Knife

INSTRUCTIONS

1. Heat the oil in a large saucepan over medium heat. Add the onion, carrots, leek and celery. Fry gently for 4 minutes.

2. Add the tomatoes, tomato purée, peas and vegetable stock. Bring to a boil. Add the herbs and pepper. Lower the heat and simmer for 15 minutes. Turn off the heat.

3. Ladle into the serving bowls and serve with a slice of wholemeal bread.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 293g

Energy (kcal)

97.0

Carbs (g)

9.9

Proteins (g)

3.3

Fats (g)

3.8

Fibre (g)

5.2