clear vegetable soup

For 4 people
  • 600 g Carrots
  • 3 Spring onions
  • 60 g smoked streaky bacon
  • 3/4 l Vegetable stock (instant)
  • 1 jar (s) (425 ml; Part weight: 285 g) Vegetable corn
  • 150 g frozen peas
  • salt
  • Pepper
  • 40 g Parmesan cheese
30 minutes
light
1.
Clean, peel and slice the carrots to cut. Clean and wash the spring onions and cut into pieces. Wash bacon. Cook the prepared ingredients in the boiling broth for about 15 minutes. In the meantime, wash and drain the corn.
2.
Add the peas and corn to the soup approx. 5 minutes before the end of the cooking time. Remove the bacon, cut into small pieces and add again. Season to taste with salt and pepper. Serve sprinkled with grated parmesan.
1 person approx:
  • 290 kcal
  • 1210 kJ
  • 12 g protein
  • 15 g fat
  • 25 g carbohydrates

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