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Soup Veggies

Yield 4 servings
Prep time
10 Min
Total time
10 Min

Ingredients

Instructions

  1. Reserve all vegetable peels/leftovers for soup stock.
  2. On a cutting board, removing the heads and base, cut carrots into thin long strips, and then finely dice.
  3. For the celery, remove the bottom white part and cut off the very tops. Cut the stalk down the long part 3-4 times to create long strips and finely dice.
  4. For the white onion, cut off the top and bottom, and then cut the onion in half. Remove the outer skin. Cut the halves into strips, and then rotate them to finely dice. Put all vegetables into a larger baggy and refrigerate.

Nutrition Facts

Calories

33

Fat

0 g

Sat. Fat

0 g

Carbs

8 g

Fiber

2 g

Net carbs

6 g

Sugar

4 g

Protein

1 g

Sodium

53 mg

Cholesterol

0 mg