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Mixed Vegetable and Herb Soup

Serves 15 175g servings if soup is being served as a starter. Serves 10 260g servings if soup is being served as a main meal.

Ingredients

  • 2 tbsp (0.03 litres) olive oil
  • 50g butter
  • 200g onion, thinly sliced
  • 1 tsp dried mixed herbs
  • 2 vegetable stock cubes
  • 750ml milk
  • 750ml water
  • 1kg mixed frozen vegetables
  • 3 tbsp (0.05 litres) fresh chopped chives
  • Salt and freshly ground black pepper

Method

1. Heat the olive oil and the butter in a large saucepan, add the onion and mixed dried herbs, cover and sweat for 3 - 4 minutes.

2. Add the stock cubes, milk and water and bring to the boil.

3. Add the vegetables and return to the boil for 2 - 3 minutes until hot through.

4. Add the chives then put the soup in a blender and whizz until smooth.

5. Adjust the seasoning to taste and serve.

Nutritional Analysis

Per portion, as a main (281g)

  • Energy: 144 kcal / 605 KJ
  • Fat: 8.3g
  • Saturates: 3.7g
  • Protein: 6.3g
  • Carbohydrate: 12.0g
  • Sugars: 8.3g
  • Fibre: 0.3g
  • Sodium: 474mg

Per 100g

  • Energy: 51 kcal / 216 KJ
  • Fat: 3.0g
  • Saturates: 1.3g
  • Protein: 2.3g
  • Carbohydrate: 4.3g
  • Sugars: 3g
  • Fibre: 0.1g
  • Sodium: 169mg

Per portion, as a starter (187g)

  • Energy: 96 kcal / 403 KJ
  • Fat: 5.5g
  • Saturates: 2.5g
  • Protein: 4.2g
  • Carbohydrate: 8.0g
  • Sugars: 5.5g
  • Fibre: 0.2g
  • Sodium: 316mg

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