Healthy Vegetable Soup Recipe
Ingredients
- 1 tbs olive oil
- 1 onion, diced
- 2 sticks celery, thickly sliced
- 2 tsp dried Italian herbs
- 3 cups reduced-salt vegetable stock
- 400 g can no-added-salt diced tomatoes
- 1 tbs no-added-salt tomato paste
- 3 cups water
- 5 cups mixed fresh or frozen vegetables
- pepper
- 12 slices wholemeal or multigrain bread
Method
- Heat oil in a large pot over medium heat.
- Add onions, celery, and Italian herbs. Season with pepper.
- Cook, stirring frequently, for 5 to 8 minutes.
- Add stock, tomatoes with juice, tomato paste and 3 cups water to pot; bring mixture to a boil.
- Reduce heat to a simmer and cook, uncovered, for 20 minutes.
- Add vegetables to pot, and return to a simmer.
- Cook, uncovered, for 20 to 25 minutes or until vegetables are tender. If using frozen vegetables, cook for 5 minutes.
- Season with pepper, to taste.
- Ladle soup into bowls and serve with fresh or toasted bread slices.
Comment:
*To make this dish gluten free, choose stock that is free from gluten and use gluten-free bread
Healthy tip!
Still hungry? Try a side of salad or vegies before going for seconds.
Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 1142 kJ | 213 kJ |
| 273 Cal | 51 Cal | |
| Protein | 11.5 g | 2.1 g |
| Fat, total | 7.2 g | 1.3 g |
| — saturated | 1.1 g | 0.2 g |
| Carbohydrate | 35.3 g | 6.6 g |
| — sugars | 9.5 g | 1.8 g |
| Sodium | 689 mg | 129 mg |
| Fibre | 9.3 g | 1.7 g |
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