Kidney Friendly Vegetable Soup
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Serving: 10 (small portions)
Nutrition facts (per portion)
- Calories: 42kcal
- Carbohydrate Content: 5.7g
- Fat Content: 1.6g
- Protein Content: 1g
- Salt : 0.1g
- Sugar Content: 4.6g
- Potassium: 3.3mmol / 127mg
- Phosphate: 0.7mmol / 23mg
Kidney Friendly Vegetable Soup
Ingredients
- onion - 1 medium (150g / 6oz)
- carrots - 6 large (6 x 140g / 5 ½ oz)
- turnip - 1 medium (110g / 4 ½ oz)
- celery - 2 sticks (60g / 2oz)
- garlic - 2 large cloves
- chicken or vegetable low stock cubes - 1 very low salt
- bay leaf - 1
- fresh thyme - 1 teaspoon fresh thyme, chopped
- black pepper - ¼ teaspoon
- olive oil - 1 tablespoon
- water - 1 – 1.2 L
Instructions
- Peel the onion, carrot and turnip & finely chop (a food processor may be used to speed up the chopping process)
- Finely chop the garlic and celery
- 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.
- Whilst the carrot and turnip are cooking, heat the olive oil in a heavy based saucepan.
- When the oil is hot, add the onion, garlic & celery. Turn the vegetables in the oil with a spoon to coat them.
- Cover the pan and leave over a low heat to half-fry/braise until softened. This should take about 15 minutes.
- Shake the pot from time to time or uncover and stir to make sure nothing is burning or sticking.
- When cooked, add the boiled carrot and turnip and mix.
- Make chicken or vegetable stock by adding 1 very low salt vegetable or chicken stock cube to 1 - 1.2L of boiling water.
- Pour the stock over the vegetable mixture
- Add the bay leaf and thyme
- Season with pepper
- Bring to the boil and then, with the lid off , simmer for 30 minutes (or when the vegetable are cooked)
- Remove the bay leaf
- Using a food processor or liquidizer, blend the soup until smooth.
- 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:
‘If you need to restrict your fluid intake, remember to count this fluid as part of your daily intake’
