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Vegetable Soup
Prep: 15 min
Cook: 50 min
Servings: 6
5
5
A great recipe to prepare ahead of time and freeze for the week ahead.
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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

  1. Heat oil in a large pot over medium heat.
  2. Add onions, celery, and Italian herbs. Season with pepper.
  3. Cook, stirring frequently, for 5 to 8 minutes.
  4. Add stock, tomatoes with juice, tomato paste and 3 cups water to pot; bring mixture to a boil.
  5. Reduce heat to a simmer and cook, uncovered, for 20 minutes.
  6. Add vegetables to pot, and return to a simmer.
  7. Cook, uncovered, for 20 to 25 minutes or until vegetables are tender. If using frozen vegetables, cook for 5 minutes.
  8. Season with pepper, to taste.
  9. Ladle soup into bowls and serve with fresh or toasted bread slices.

Healthy tip!

Try mustard instead of mayonnaise to add extra flavour to your salads and sandwiches.

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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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5