By William Ring
Chunky Vegetable Soup
6 steps
Prep:10minCook:30min
Updated at: Thu, 17 Aug 2023 06:41:05 GMT
Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories274.3 kcal (14%)
Total Fat7.3 g (10%)
Carbs44.6 g (17%)
Sugars22.5 g (25%)
Protein13.3 g (27%)
Sodium705.2 mg (35%)
Fiber14.4 g (51%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 tablespoonextra-virgin olive oil
100gleek
medium, cut into 1cm slices
3carrots
large, cut into 1 cm slices
1 litrechicken stock
or vegetable, made with a stockcube or stock pot
4celery stalks
cut into 1cm pieces
6spring cabbage
kale or cavolo nero leaves, sliced
1bay leaf
Dried herbs
thyme or mixed herbs
salt
pepper
Instructions
Step 1
Heat the oil in a large pan.
Step 2
Add the leek and carrots and sauté for 10 minutes or until they start to soften.
Step 3
Pour in the stock.
Step 4
Add the celery and sliced cabbage leaves, along with the bay leaf and herbs. Season with a little salt and black pepper.
Step 5
Bring it to the boil, then reduce the heat and let it simmer for 20 minutes, part covered with a lid.
Step 6
Add an extra grind of black pepper just before serving and enjoy the juicy chunks of veg. This dish is even tastier reheated the next day.
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