Nutrition Facts
Spring minestrone soup
Amount Per Serving
Calories 326
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 11g69%
Trans Fat 1g
Cholesterol 50mg17%
Sodium 636mg28%
Potassium 731mg21%
Carbohydrates 21g7%
Fiber 7g29%
Sugar 7g8%
Protein 6g12%
Vitamin A 9903IU198%
Vitamin C 38mg46%
Calcium 109mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Spring minestrone soup
A fresh tasting soup that's perfect for a light lunch
Servings: 4
Calories: 326kcal
Equipment
- Large saucepan
Ingredients
- 30 g butter
- 2 tbsp extra virgin olive oil
- 1 medium-sized fennel bulb trimmed and thinly sliced
- 3 small carrots trimmed, peeled and cut into rounds
- 6 spring onions trimmed and cut into 3
- 150 ml dry white wine
- 500 ml good vegetable stock
- 250 g British asparagus tips
- 150 g fresh peas (podded weight) or frozen petit pois
- 5 tbsp finely chopped mixed herbs to include mint, chives and parsley
- 100 ml double cream
- A squeeze of lemon juice
- Sea salt and freshly ground pepper
Method
- Melt the oil and butter in a large pan. Add the fennel and carrots and stir over a gentle heat for about 5-6 minutes being careful not to burn.
- Add the spring onion and cook until softened.
- Pour in the white wine and reduce by half.
- Add the vegetable stock and cook for a further 5 minutes on a low to moderate heat.
- Add the asparagus and peas and cook for a further 5 minutes until tender.
- Stir in the herbs and cream and season well with a squeeze of lemon juice, sea salt and freshly ground black pepper.
Nutrition
Calories: 326kcal | Carbohydrates: 21g | Protein: 6g | Fat: 23g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 636mg | Potassium: 731mg | Fiber: 7g | Sugar: 7g | Vitamin A: 9903IU | Vitamin C: 38mg | Calcium: 109mg | Iron: 3mg