Hearty vegetable soup
This hearty vegetable soup is packed full of flavor and goodness, perfect to warm you up on a cold night. If eating on a restricted day of an intermittent diet, replace the carrots with deseeded yellow peppers.
As part of an
Intermittent diet
plan, 1 serving provides:
Your daily salty food
3 of your 5 daily vegetable portions
This meal provides 219 kcal per portion.
Ingredients
- calorie controlled cooking oilspray
- 1 medium onion, sliced
- 2 garliccloves, thinly sliced
- 2 celerysticks, trimmed and thinly sliced
- 2 medium carrotsor 2 yellow peppers, cut into 2cm/1in chunks
- 400g/14oz tin chopped tomatoes
- 1 vegetable stockcube
- 1 tsp dried mixed herbs
- 400g/14oz tin butter beans, drained and rinsed
- 1 head young spring greens(approximately 125g/4½oz), trimmed and sliced
- sea salt and freshly ground black pepper
Method
-
Spray a large non-stick saucepan with oil and cook the onion, garlic, celery and carrots or peppers gently for 10 minutes, stirring regularly until softened.
-
Add 750ml/26fl oz water and the chopped tomatoes. Crumble over the stock cube and stir in the dried herbs. Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes.
-
Season the soup with salt and pepper and add the spring greens and butterbeans. Return to a gentle simmer and cook for a further 3-4 minutes or until the greens are softened. Season to taste and serve in deep bowls.
