Celery And Pepper Soup
served with wholemeal sourdough and goats cheese..! I sieved it as the cellery strings were still present after cooking and blending..
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INGREDIENTS
INSTRUCTIONS
Heat the oil and butter in a pan and fry the celery, onions, pepper and garlic for 5 minutes, stirring occasionally. Add the parsley, stock, oats and seasoning. Bring to the boil then cover and simmer for 20 minutes. Allow to cool slightly then process the soup in a food processor or blender until smooth. Return to the saucepan, heat through and serve garnished with celery leaves.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (298g) | ||
| Recipe Makes: 6 | ||
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| Calories: 91 | ||
| Calories from Fat: 46 (51%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.1g | 7 % | |
| Saturated Fat 2.7g | 14 % | |
| Monounsaturated Fat 1.6g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 10.8mg | 3 % | |
| Sodium 858mg | 30 % | |
| Potassium 243.2mg | 6 % | |
| Total Carbohydrate 10.1g | 3 % | |
| Dietary Fiber 2.1g | 9 % | |
| Sugars, other 8g | ||
| Protein 1.6g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 91
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