By Helen Blake
'Russian' Vegetable Soup
2 steps
Prep:10minCook:40min
The soup re-heats well, but does have a tendency to separate in the fridge - don't be put off, just give it a good stir.
Updated at: Thu, 17 Aug 2023 03:49:45 GMT
Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
10
Low
Nutrition per serving
Calories166.6 kcal (8%)
Total Fat10.5 g (15%)
Carbs17.1 g (7%)
Sugars4 g (4%)
Protein2.4 g (5%)
Sodium1085.5 mg (54%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Melt the butter then sweat the vegetables in a covered saucepan for ten minutes, before adding the parsley, herbs nutmeg and stock.
Step 2
Bring to the boil then simmer, covered, for 30 minutes. Allow the soup to cool a little then puree in a blender before serving.
Notes
1 liked
0 disliked
Delicious
Easy
Go-to
There are no notes yet. Be the first to share your experience!
