Seasons: spring veg soup

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* Exported from MasterCook *

 

Spring Vegetable Soup

 

Recipe By :Eating with the Seasons by Paula Bartimeus

Serving Size : 6 Preparation Time :0:00

Categories : Spring

 

Amount Measure Ingredient -- Preparation Method

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2 spring onions -- trimmed, chopped

1 tablespoon olive oil

5 ounces baby carrots -- peeled, chopped

2 ounces celery -- trimmed, chopped

7 ounces potatoes -- peeled, chopped

4 cups water

5 fresh bay leaves

1 sprig fresh thyme

5 fresh basil leaves

3 tablespoons chopped fresh flat-leaf parsley

4 ounces red lentils

1 1/2 tablespoons vegetable bouillon

sea salt and black pepper

 

In a large saucepan, briefly saute the spring onions in the olive oil, then add

the carrots, celery and potato and continue to cook for a few minutes, stirring

all the time. Add the water, herbs, lentils, vegetable bouillon, sea salt and

black pepper, bring to the boil and simmer for 25 minutes until the ingredients

are very soft.

 

Source:

" RECIPES FOR SPRING "

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Per Serving (excluding unknown items): 123 Calories; 3g Fat (18.5% calories from

fat); 6g Protein; 20g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 26mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0