4 Serves
54 Mins
Peel and dice the onion using a chef's knife on a cutting board.
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Vitamin K
27 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
95 µg / 400 µgCalcium
86 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
65 mg / 420 mgPhosphorus
167 mg / 1,250 mgPotassium
1014 mg / 4,700 mgSodium
64 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
7 g / 28 gSugar
8 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Heat the cooking oil in a large pot over low-medium heat and sauté the diced onion for 3 to 4 minutes until softened.
Wash, peel, and slice the carrots, celery, and potatoes using a peeler and knife.
Add the prepared carrots, celery, potatoes, and peas to the pot, sautéing for 2 minutes.
Pour in the water and bring the mixture to a boil.
Add the vegetable stock cube, reduce heat to low-medium, and simmer for 30 minutes until all vegetables are tender.
Season the soup with salt and pepper to taste, then ladle into bowls to serve.
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