Appetizers / Soups / Salads

Blended Fresh Vegetable Soup, 2 cups/serving takes several minutes to prepare.

Blended Fresh Vegetable Soup, 2 cups/serving takes several minutes to cook.

Blended Fresh Vegetable Soup, 2 cups/serving makes 24 servings.

The ingredients for Blended Fresh Vegetable Soup, 2 cups/serving are:

1000 g Cabbage, fresh
1000 g Carrots, raw
1000 g Celery, raw
10 clove Garlic
12 leek Leeks
2300 g Potato, raw
9 tsp Base, Chicken (Broth) - Reduced Sodium, Organic - 1 tsp (Better Than Bouillon) ggg
161 gram(s) Butter (Kerrygold) Pure Irish Gold Foil 1T=14g
1200 grams Onions, raw

Here is how you make Blended Fresh Vegetable Soup, 2 cups/serving:

Reserve some butter for second pot if needed. Several of my soup recipes call for bouquet garni, which is a bundle of herbs tied with string that is removed before serving. I prefer to tie it up in cheesecloth trackingso I have no stray herbs in my finished product.Wash, peel and chop vegetables. Heat butter and oil on medium heat. Add vegetables and saut? for 5 minutes (do not brown).Add stock, seasonings and bouquet garni. Bring to a boil, cover, and simmer gently for 30 minutes until vegetables are soft.Remove bouquet garni and puree with electric mixer or food processor (blender not recommended- too smooth). Serve in warmed soup bowls. Garnish with chopped chives or parsley if desired. Yield: 4 servings. *Bouquet Garni:1 bay leaf, 3 sprigs of thyme, 4 large sprigs of parsley (including stalks), one 4 inch piece of celery stalk with leaves, two 4 inch pieces of leek (green part) and 5 whole peppercorns.Place the bay leaf, thyme, parsley and celery on one piece of green leek. Cover with remaining piece of green leek. Tie securely with fine string, leaving a length of string attached so that the bouquet garni can be easily retrieved.http://www.littleshamrocks.com/recipes/soups-chowders/fresh-vegetable-soup.htmlServing Size:?22 2-cup servings

The nutritional information for Blended Fresh Vegetable Soup, 2 cups/serving is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 201.8

• Total Fat: 6.0 g
• Cholesterol: 14.4 mg
• Sodium: 277.5 mg
• Total Carbs: 34.6 g
• Dietary Fiber: 6.8 g
• Protein: 4.6 g