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Quick vegetable soup


quick vegetable soup - recipe image
Serves:
6
Time:
30 min



This soup is easy to make, low in fat and delicious eaten with freshly-baked bread


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Each serving contains:

LOW
SALT
0.6g

LOW
SUGAR
5.0g

LOW
SAT
0.1g

LOW
FAT
1.0g


Contains allergens Vegan Vegetarian

Ingredients

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  • 1 medium potato, cubed
  • 2 leeks, thinly sliced
  • 2 carrots, thinly sliced
  • 1 onion, finely chopped
  • 2 courgettes, sliced
  • 50g frozen peas
  • 1 small tin of chopped tomatoes
  • 1 vegetable stock cube
  • freshly ground black pepper
  • 750ml water

Method

  1. Place the potato, leek, carrot and onion in a pan with the water and stock cube. Then gently bring to the boil and simmer for 20 minutes, until the vegetables are tender.

  2. To make a chunky soup, remove just one third of the vegetables and whizz it in a blender with half of the tomatoes.

  3. Then, return the puree to the pan with the remaining stock and vegetables. Finally add the frozen peas and the rest of the tomatoes, heat thoroughly and serve.



Nutritional information

Nutrient Per 100g Per 283g portion
Energy 18 kcal (75 kJ) 50 kcal (211 kJ)
Protein 1.0g 2.9g
Carbohydrate 2.9g 8.1g
(of which sugars) 1.8g 5.0g
Fat 0.3g 1.0g
(of which saturates) 0.1g 0.1g
Fibre 1.1g 3.0g
Sodium 0.08g 0.23g
Salt 0.2g 0.6g


Allergy advice

Some stock cubes contain wheat and mustard, always check the label.


Food safety tips

Always wash your hands, work surfaces, utensils and chopping boards before you start cooking.