low calorie filling and delisious a real comfort on a cold day.

Ingredients

1 1/2	pint stock, vegetable
1	teaspoon salt
250	grams carrots, peeled and cut 5mm slices
1	large potato, peeled and diced
1	large onion, peeled and chopped
1	pepper, season to taste
1	tablespoon basil

Directions

1. Put the stock and salt into a large pan, bring to the boil. Add the carrots, potato and onion, cover, and simmer for 10 to 15 minutes, or until the vegetables are tender. Puree the vegetables with their all the liquid in a blend and blend smooth.
   
   
2. Return the puree to the pan. Add the pepper and basil. Reheat the soup. then serve hot with a piece of whole wheat bread
   
   

Categories

Potatoes, Vegetables, Soup, Puree, Simmer, Vegetarian, Sugar-Free

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Very low in saturated fat No cholesterol High in dietary fiber High in potassium Very high in vitamin A High in vitamin B6 Very high in vitamin C

Bad points Very high in sodium High in sugar