1 Onion (peeled and chopped)
2 Potatoes (peeled and diced)
2 Carrots (peeled and chopped)
1 Litre Boiling Water with 1 Vegetable Stock Cube
Pinch of Black Pepper
½ Tablsp Chopped Parsley
1. Place onion, carrots and potatoes in a large saucepan, pour in the stock, bring to the boil and leave to cook over a low heat for 30 minutes or until the vegetables are soft and tender.
2. Puree or mash the soup to desired consistency.
3. Season with black pepper, add parsley and serve.
A 401.87g serving contains:
of an adults reference intake.