Ingredients

  • 3 carrots (peeled and chopped)
  • 1 bunch spring onions (finely sliced)
  • 3 stalks celery (trimmed and chopped)
  • 1 green pepper (deseeded and julienned)
  • 1 cabbage (small, trimmed and chopped)
  • 1 liter vegetable stock
  • 425 milliliters chopped tomatoes
  • celery leaves (to garnish)

Directions

  1. In a saucepan over medium heat, bring to a boil vegetables, stock and tomatoes. Cover and simmer for 15-20 mins. Serve, garnished with celery leaves.
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NutritionView more

120Calories
Sodium46%DV1110mg
Protein10%DV5g
Carbs8%DV25g
Fiber36%DV9g

PER SERVING *

Calories120Calories from Fat
% DAILY VALUE*
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium1110mg46%
Potassium1080mg31%
Protein5g10%
Calories from Fat
% DAILY VALUE*
Total Carbohydrate25g8%
Dietary Fiber9g36%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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