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Paprika Vegetable Soup https://www.metro.ca/userfiles/image/recipes/Soupe-legumes-hongroise-1843.jpg PT30M PT1H00M PT1H30M
In saucepan, sauté onion, carrot, celery, and parsnips in oil over medium heat for 5 minutes. Add stock, potatoes, tomatoes, paprika, caraway seeds, salt, marjoram, pepper and chili pepper flakes (if using). Bring to boil, reduce heat and simmer for 15 minutes. Add Yves Deli Slices and Yves Veggie Pepperoni and cook for 10 minutes or until potatoes are tender. Add parsley and adjust the seasoning.
4
1-2 olive oil 0.500 onion, diced 1 cup (250 mL) diced carrot 1/2 cup (125 mL) celery diced 1/2 cup (125 mL) diced parsnips or celeriac 4 cups (1 L) vegetable stock 1/2 cups (125 mL) diced potatoes, drained and chopped 1 cup (250 mL) canned tomatoes, drained and chopped 2 tsp. (10 mL) paprika 1 tsp. (5 mL) caraway seeds 1/4 tsp. (1 mL) marjoram pinch chili pepper flakes (optional) 1/2 tsp. (3 mL) Salt 1/4 tsp. (1 mL) pepper 5 veggie deli slices, 1/4 in. (0.5 cm) dice 3 veggie pepperoni, 1/4 in. (0.5 cm) dice 1 Tbsp. (15 mL) chopped parsley
Paprika Vegetable Soup

Paprika Vegetable Soup

Rate this recipe
1 Vote
  • Lactose-free
4
servings
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1-2
    olive oil
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    1 L SELECTED VARIETIES

  • 0.500
    onion, diced
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  • 1 cup
    (250 mL)
    diced carrot
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    ORGANIC RAINBOW MINI CARROTS

    ORGANIC RAINBOW MINI CARROTS

    $2.49 ea.

    340 g PRODUCT OF U.S.A.

  • 1/2 cup
    (125 mL)
    celery diced
  • 1/2 cup
    (125 mL)
    diced parsnips or celeriac
  • 4 cups
    (1 L)
    vegetable stock
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    480 - 540 ml SELECTED VARIETIES

  • 1/2 cups
    (125 mL)
    diced potatoes, drained and chopped
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    3 lb PRODUCT OF U.S.A., No. 1 GRADE

  • 1 cup
    (250 mL)
    canned tomatoes, drained and chopped
  • 2 tsp.
    (10 mL)
    paprika
  • 1 tsp.
    (5 mL)
    caraway seeds
  • 1/4 tsp.
    (1 mL)
    marjoram

  • pinch chili pepper flakes (optional)
  • 1/2 tsp.
    (3 mL)
    Salt
  • 1/4 tsp.
    (1 mL)
    pepper
  • 5
    veggie deli slices, 1/4 in. (0.5 cm) dice
  • 3
    veggie pepperoni, 1/4 in. (0.5 cm) dice
  • 1 Tbsp.
    (15 mL)
    chopped parsley
Imprimer ma sélection

Preparation

In saucepan, sauté onion, carrot, celery, and parsnips in oil over medium heat for 5 minutes.

Add stock, potatoes, tomatoes, paprika, caraway seeds, salt, marjoram, pepper and chili pepper flakes (if using).

Bring to boil, reduce heat and simmer for 15 minutes.

Add Yves Deli Slices and Yves Veggie Pepperoni and cook for 10 minutes or until potatoes are tender.

Add parsley and adjust the seasoning.

Source : Veggie Cuisine

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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