Spring vegetable soup with peas

Name: spring vegetable soup with peas
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Dutch
Ingredients: 50 g mix for farm vegetable soup; 1,5 liter water; 400 g frozen fine soup vegetable; 200 g fresh peas bag of 200 g; 25 g unsalted butter or margarine; 3 medium sized egg; 3 broken bunch onion bag of 3 pieces; 1 fresh baguette; 200 g dairy spread light chives container 200 g

Vegetarian spring soup with soup vegetables, peas and spring onions. Served with baguette.

Ingredients

Directions

Sprinkle the contents of the bag of soup into a pan and add the water. Bring to a boil while stirring with a whisk.
Add the soup vegetable and peas and cook the soup with the lid slanting on the pan gently for 10 minutes. Meanwhile, melt the butter in a frying pan. Beat the eggs with salt and pepper.
Bake the egg mixture in 3 min. An omelette. In the meantime, cut the spring onion into rings. Let slip on a plate and cut the omelet into strips.
Add the omelette strips, the spring onion and pepper to the soup. Cut the baguette into slices. Brush the baguette with the dairy spread. Sprinkle over the rest of the spring onion. Serve the soup with the baguette.

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Nutrition

450Calories

Sodium0% DV1.080mg

Fat23% DV15g

Protein46% DV23g

Carbs19% DV56g

Fiber28% DV7g

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