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Prep Time20 Minutes
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Cook Time30 Minutes
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Serving4
PREPARATION
Peel the onions, potatoes and carrots. Roughly chop the onions. Cut the potatoes, carrots and celery into thick slices. Heat the oil in a saucepan, add the onions and fry until golden brown. Add the vegetables, fry and then add water. Season with salt, vegetable stock, paprika and pepper. Add the bay leaf and simmer the soup for approx. 30 minutes, stirring occasionally. Remove the bay leaf and purée the soup.
- Soups will keep for at least 2 weeks if the cooked soup is immediately poured into preserving jars and these are sealed tightly.
- PKU Exchange
50 mg exchange (IT,UK)
73
25 mg exchange (DK)
36
20 mg exchange (FR,PT)
29
How many grams of recipe should I take to get 1 PKU Exchange depending on the exchange system I use
Ingredients
Lentil soup with mint
Nutrition
per serving:
- Daily Value*
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Kcal: 157
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Protein: 5,3 g
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Fibre: 4,5 g
