Fresh Garden Soup
Fresh Garden Soup
4
servings158
kcal1
hourA light and healthy ‘spring’ soup
Ingredients
1 tsp olive oil
half an onion (or half cup frozen), peeled and chopped
1 heaped tsp garlic paste (or 1 clove, crushed)
1 leek, trimmed and cut into rings
1 carrot, peeled and roughly chopped
1 g (0oz) parsnip, peeled and chopped
2 celery stalks, trimmed and roughly chopped
1 small sweet potato, peeled and cubed
1 x 400g (14oz) can chopped (crushed) tomatoes
1 bay leaf
small handful fresh parsley, roughly chopped
2 tsp vegetarian stock powder
80 g (2.8oz) frozen peas
1 x 400g (14oz) can cannellini beans, rinsed and drained
salt and freshly ground black pepper, to taste
Directions
- Heat the olive oil in a medium-sized lidded saucepan, add the onion and garlic and fry very gently for 5 minutes. Add the leek, carrots, parsnip, celery and sweet potato and stir well.
- Add the canned tomatoes and bay leaf to the pan, then crumble in the stock cube. Top up with about 500ml (2 cups) water.
- Bring the mixture to the boil, cover with a lid, then reduce the heat and simmer very gently on the lowest heat for 45 minutes. Add the peas and cannellini beans and simmer for a further 5 minutes or until the peas are cooked. Season with salt and pepper to taste and serve.
Nutritional Information
- Calories 158 | Fat 2.3g | Net carbs 22.7g | Protein 7.5g
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A light and healthy ‘spring’ soup
