Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
8 Ingredients
Number of servings
4
- 3tablespoons butter
- 1 onions, peeled and finely chopped
- 3tablespoons all purpose flour
- 1.10L chicken stock, save 0.5 cups
- 1kilograms frozen mixed vegetables
- 1 pinch salt
- 1 1/2 cup thickened cream
- 100grams parmesan, grated
Nutrition per serving
2900kJ / 695Cal
2900 Kilojoules or 695 Calories
33% of daily energy intake*
Protein
17.4grams
Fat
57.8grams
Carbs
28.8grams
Sugars
16.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This comforting and creamy soup is best served with a toasted crusty bread.
Method
Step 1 of 3
Heat butter in a large stockpot over medium-high heat. Add onion, cook until the soft and translucent. Stir in flour until combined.
Step 2 of 3
Whisk in 1 cup of stock and stir continuously until bubbly. Stir in the rest of the stock and the vegetables. Cook for 10-15 minutes or until the vegetables are soft. Season with salt.
Step 3 of 3
Lower the heat and stir in the cream until combined. Turn of the heat and stir in parmesan cheese.
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