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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 15 gm Butter, ( 1/2oz)
- 8 stk celery, minced
- 1 bn Salad onions, minced
- 1 x Red pepper, de-seeded and minced
- 1 x Clove garlic, crushed
- 2 Tbsp. Freshly minced parsley
- 1 1/4 lt Vegetable or possibly chicken stock, (2 pints)
- 25 gm Rolled oats, (1oz) Salt and freshly grnd black pepper Celery leaves to garnish
Direcciones
- Heat the oil and butter in a pan and fry the celery, onions, pepper and garlic for 5 min, stirring occasionally.
- Add in the parsley, stock, oats and seasoning. Bring to the boil then cover and simmer for 20 min.
- Allow to cold slightly then process the soup in a food processor or possibly blender till smooth.
- Return to the saucepan, heat through and serve garnished with celery leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 6 servings | |
| Calories 67 | |
| Calories from Fat 41 | 61% |
| Total Fat 4.69g | 6% |
| Saturated Fat 1.67g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 54mg | 2% |
| Potassium 182mg | 5% |
| Total Carbs 5.43g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.61g | 1% |
| Protein 1.12g | 2% |
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