Ingredients
| Name | Amount (Metric / US) |
|---|---|
| CARROTS | 3 medium |
| CELERY STALKS | 3 |
| POTATOES | 2 large |
| ONION | 1 small |
| PEAS | 145 g / 1 cup |
| VEGETABLE STOCK CUBE | 1 |
| SUNFLOWER OIL | 2 Tbsps |
| WATER | 1.50 l / 1.58 qt |
| SALT AND PEPPER | 5 servings |
Spring Vegetables Soup
Spring Vegetables Soup is a gluten free, dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre. This recipe makes 5 servings with 210 calories, 5g of protein, and 6g of fat each. For 51 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. Spring will be even more special with this recipe. Head to the store and pick up carrots, salt and pepper, potatoes, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 40 minutes. Overall, this recipe earns a tremendous spoonacular score of 87%. Similar recipes are Hot and Sour Soup with Spring Vegetables, Hot and Sour Soup with Spring Vegetables, and Chicken and Dumpling Soup with Spring Vegetables.
Instructions
- Peel and dice the onion.
- Heat the oil in a large pot on low-medium heat.
- Saute the onion on a low-medium heat for 3-4 minutes, stirring occasionally.
- Wash, peel and slice carrots, celery, and potatoes. Add them to the pot as well as the peas and saute for about 2 minutes before adding 1.5 liter of water. Bring to a boil.
- Throw in the vegetable stock cube and reduce the heat to low-medium.
- Cook for 30 minutes or until the vegetables are soft.
- Taste and adjust seasoning with salt and pepper.
- Spoon into bowls and serve!
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