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The premier source of information for the management of patients with Dysphagia

Vegetable Soup

Vegetable Soup

Ingredients (for 1-2 servings)

  • 150g of your favourite mixed root vegetables (carrots, leek, onion, parsnip, potato, swede, turnip, sweet potato and anything else you think will work well)
  • 1tsp butter or margarine
  • 2g pureed garlic
  • Salt and pepper (to taste)
  • 150ml vegetable stock
  • 1 scoop of Nutilis Clear
  • Method

    1. Wash and prepare the vegetables, trimming and peeling where necessary, and then chop them all.
    2. Heat the butter or margarine in a large pan and add in the vegetables, garlic and a little salt and pepper (to taste).
    3. Stir the mixture well and cover with a pan lid for 15 minutes over a hot hob, stir occasionally.
    4. Add the stock, bring to the boil, then cover the mixture and allow it to simmer for 30 minutes - this time can be altered, just make sure the vegetables end up perfectly soft.
    5. Put this mixture in the blender and blend until a soup consistency is reached.
    6. Whisk or blend Nutilis Clear into the soup.
    7. Taste your soup and add salt and pepper to your liking - it's ready to dish up!

    Nutritional Intake per Serving

    Energy: 154kcal
    Carbohydrate: 19.2g
    Protein: 2.4g
    Fat: 7.5g


     


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