Hidden Vegetable & Walnut Soup

Course dinner, lunch, Main Course, Starter
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 430kcal

Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 carrot, diced
  • 1 courgette, diced
  • 2 potatoes, diced
  • 2 sticks celery, diced
  • 2 cloves garlic, chopped
  • 150 g California Walnuts, roughly chopped
  • 1 litre vegetable stock
  • 1 tsp dried rosemary

Instructions

  • Heat 1 tbsp oil in a large saucepan and fry the onion, carrot, courgette, potatoes and celery for 10 minutes until softened.
  • Add the garlic and half the Walnuts then add the stock, simmer, covered for 10minutes.  Puree with a stick blender or in a liquidiser.
  • Heat the remaining oil in a small frying pan and fry the remaining Walnuts and rosemary for 2 minutes until golden. Sprinkle over the soup to serve.

Nutrition

Serving: 471g | Calories: 430kcal | Carbohydrates: 22g | Protein: 9.8g | Fat: 32g | Saturated Fat: 3.8g | Fibre: 7.1g | Sugar: 8.5g

Notes

Cooks tip
Serve 2 portions straight away and cool and freeze the rest in individual portions for quick lunches. Defrost before reheating.
Salt: 1.0g
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