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Creamy Vegetable Soup with Salad
Nb persons: 1
Yield: 340 cals
Source: Tesco Diets
|1 tsp||olive oil|
|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. 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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