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Ingredientes
- 2 x Onions, minced
- 2 Tbsp. Butter
- 6 lrg Carrots, sliced
- 6 stalk celery, minced
- 2 x Tomatoes, peeled and minced
- 1 x Zucchini, sliced
- 2 med Potatoes, peeled and cubed
- 6 c. Chicken broth, (up to 8)
- 2 x Bay leaves
- 1 pch Savoury
- 1 pch Thyme Salt and pepper
Direcciones
- 1. Bring chicken broth to a boil, reduce heat and add in all vegetables cut into large pcs.
- 2. Cook till vegetables are tender, and remove from heat. (about 20 min)
- 3. Remove bay leaf, and transfer all vegetables and about 3/4's of the broth in batches to a blender. Puree till quite smooth.
- 4. Return pureed vegtable soup to the cooking pot and add in un-pureed remaining broth as required to reach desired consitancy
- Serving Suggestions & Notes: Grandma uses lots of pepper in this recipe, so do not be shy! She also says you can vary the vegetables depending on what you have in the fridge, but do not use cabbage, broccoli or possibly any other veggie with an overpowering flavour.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2862g | |
| Calories 870 | |
| Calories from Fat 235 | 27% |
| Total Fat 26.79g | 33% |
| Saturated Fat 15.54g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 2894mg | 121% |
| Potassium 5318mg | 152% |
| Total Carbs 133.84g | 36% |
| Dietary Fiber 33.7g | 112% |
| Sugars 39.23g | 26% |
| Protein 31.36g | 50% |
