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Developed by CORU registered kidney (renal) dietitians

Kidney Friendly Vegetable Soup

Written by Eamon Donovan on . Posted in Light Meal, Vegetarian.

Kidney Friendly Vegetable Soup
Print Nutrition facts (per portion)

Kidney Friendly Vegetable Soup

By April 12, 2019

Ingredients

Instructions

  1. Peel the onion, carrot and turnip & finely chop (a food processor may be used to speed up the chopping process)
  2. Finely chop the garlic and celery
  3. Place the finely chopped carrot and turnip into a large pot and add 4 times their volume of water. Bring to the boil and cook until soft.
  4. Whilst the carrot and turnip are cooking, heat the olive oil in a heavy based saucepan.
  5. When the oil is hot, add the onion, garlic & celery. Turn the vegetables in the oil with a spoon to coat them.
  6. Cover the pan and leave over a low heat to half-fry/braise until softened. This should take about 15 minutes.
  7. Shake the pot from time to time or uncover and stir to make sure nothing is burning or sticking.
  8. When cooked, add the boiled carrot and turnip and mix.
  9. Make chicken or vegetable stock by adding 1 very low salt vegetable or chicken stock cube to 1 - 1.2L of boiling water.
  10. Pour the stock over the vegetable mixture
  11. Add the bay leaf and thyme
  12. Season with pepper
  13. Bring to the boil and then, with the lid off , simmer for 30 minutes (or when the vegetable are cooked)
  14. Remove the bay leaf
  15. Using a food processor or liquidizer, blend the soup until smooth.
  16. More water may be added at this stage for a thinner soup.
Per portion,
  • this dish provides 1 portion of vegetables.
  • Check your daily allowances to see if you have enough remaining for this dish.

 

Some advice from the Kidney (Renal) Dietitians:ScaleIcon2-01-01

‘If you need to restrict your fluid intake, remember to count this fluid as part of your daily intake’