Try this Vegetable soup recipe, or contribute your own.
Suggest a better descriptionHere’s a pretty standard quick wartime recipe for vegetable soup.
I’m all for making dinners cheaply but sometimes you have to take a short cut now and again, especially if your life is busy. Not strictly in the spirit of the 1940s but it’s still the same food!
In this case, when I was doing shopping in Aldi’s and saw a large packet of fresh chopped mixed veg for soup. At only 99p I thought why not. The veggies inside the pack were fresh leeks, carrots & turnips.
To this I added a couple of fresh chopped potatoes and a couple of tablespoons of dried lentils and cooked the veg in a seasoned vegetable stock.
It made a thin and pleasant soup, enough for 4 large bowls and all I added in addition was some extra salt and pepper.
All this for about 35p a bowl and less than 200 calories!
Place chopped vegetables and dried lentils in the stock
Bring to boil and simmer until vegetables/lentils are tender
Add salt and pepper to taste
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2092g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 929 | ||
Calories from Fat: 168 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 45mg | 14 % | |
Sodium 2261.2mg | 78 % | |
Potassium 3681.6mg | 97 % | |
Total Carbohydrate 141.5g | 42 % | |
Dietary Fiber 12.4g | 49 % | |
Sugars, other 129.1g | ||
Protein 48.2g | 69 % | |
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. |
Calories per serving: 929
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