Vegetable Soup with Onion and Potato
野菜スープ（玉ねぎ・じゃがいも）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is one of the simplest soups on the preschool lunch menu: just onion and potato simmered gently in a light consommé broth. Cooking the vegetables slowly over low heat makes them soft enough for even the youngest children to manage, and the sweetness of the onion comes through without much seasoning at all. It pairs naturally with Western-style mains like Hamburg steak or gratin, and with only a handful of everyday ingredients it's an easy one to fit into a busy weeknight.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 15 gonion
- 30 gpotato
Seasonings
- 150 gwater
- 0.8 gconsommé bouillon (granules or cube)Japanese-style Western soup stock powder or cubes, similar to chicken or vegetable bouillon. Substitute: Chicken or vegetable bouillon granules or a bouillon cube.
- 0.3 gsalt
About the Japanese ingredients in this recipe
- consommé bouillon (granules or cube) (コンソメ)
- Japanese-style Western soup stock powder or cubes, similar to chicken or vegetable bouillon. Substitute: Chicken or vegetable bouillon granules or a bouillon cube.
Directions
- 1
Thinly slice the onion, then cut the slices in half lengthwise. Cut the potato into 2 cm cubes.
- 2
Put the water, consommé, and the vegetables from step 1 in a pot and simmer over low heat for about 15 minutes.
- 3
Once the vegetables are soft, season to taste with salt.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 24 kcal | 48 kcal | 24 kcal |
| Protein | 0.8 g | 1.5 g | 0.8 g |
| Fat | 0 g | 0 g | 0 g |
| Carbohydrates | 6.8 g | 13.5 g | 6.8 g |
| Fiber | 3 g | 6 g | 3 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 4.5 mg | 9 mg | 4.5 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 147 mg | 294 mg | 147 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 24 kcal | 0.8 g | 0 g | 6.8 g | 3 g | 0.6 g | 4.5 mg | 0.2 mg | 147 mg |
| 1 adult serving | 48 kcal | 1.5 g | 0 g | 13.5 g | 6 g | 1.2 g | 9 mg | 0.3 mg | 294 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
