Spring Vegetables Soup

Spring Vegetables Soup

Spring Vegetables Soup

40 minutes

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Details
  • Serving Size:   5
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   5 Points
Cuisine
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 3 medium Carrots
  • 3 Celery Stalks
  • 2 large Potatoes
  • 1 small Onion
  • 1 cup peas
  • 1 Vegetable Stock Cube
  • 2 Tablespoons Sunflower Oil
  • 1.5 liter water
  • salt and pepper
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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