Melt butter in pan, add vegetables and combine well. Cook over medium heat stirring occasionally for about 5 minutes - onions will be starting to soften.
Add water and crumbled stock cube. Bring to boil, reduce heat and simmer covered for 20 minutes.
Puree soup with a stick blender or in a stand blender in two batches. Season with salt and pepper, then return to boil. Add chives and serve while hot.
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|Serving Size: 1 Serving (410g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 31 (27%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 8.2mg||3 %|
|Sodium 489.9mg||17 %|
|Potassium 631.7mg||17 %|
|Total Carbohydrate 19.8g||6 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 16.1g|
|Protein 3.3g||5 %|
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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: 116
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