Creamy Vegetable Soup with Salad
Nb persons: 1
Yield: 340 cals
Preparation time:
Total time:
Source: Tesco Diets
| 1 tsp | olive oil |
| 2 oz | onion |
| 2 oz | celery |
| 2 oz | carrot |
| 1 clove | garlic |
| 1 | potato 4 oz |
| 1 pint | vegetable stock |
| 1 pinch | mixed herbs |
| 2 oz | frozen peas |
| 5 fl oz | skimmed milk |
| 1 serving | salad leaves, additional |
| 1 | tomato, additional |
1. Heat the oil in a large non-stick saucepan. Add the diced onion, celery and carrot, cover and cook gently for 10-15 minutes.
2. Add the diced potatoes, stock and herbs. Bring to a boil and simmer for 20 minutes or until the vegetables are tender. Add the peas and milk and bring back to a simmer.
3. If you prefer a smoother soup, either blend with a hand-held immersion blender for a moment or liquidise half the soup in a food processor and stir back into the rest before serving.
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