
Spring Vegetable Soup
CAL P/SERVE
81
kJ P/SERVE
341
FAT P/SERVE
0.8g
SODIUM P/SERVE
1000g
For additional texture and nutrition, you could add zucchini to this recipe if you like.
This recipe is low sugar, low fat, low carb and vegan.
Ingredients
- 1 large carrot, chopped
- 2 baby potatoes, chopped
- 1/2 cup peas, frozen
- 8 green beans cut
- 2 celery sticks, sliced
- 1 clove garlic, crushed
- 1 onion, sliced
- 1 tbsp. olive oil
- 2 handfuls fresh spinach (50g)
- 4 cups stock, vegetable, heated
- 1 tsp. Dijon mustard
- Sprinkle of rosemary or thyme
- S & P to taste
Method
- Heat a medium pot with olive oil. Sauté onion on medium heat until softened, approx 5 mins. Add garlic, potato, carrot and celery stirring.
- After about 2 minutes add stock, rosemary, Dijon mustard and simmer until potatoes are nearly cooked through. Now add beans and spinach.
- Once beans are cooked you are ready to serve.
Nutrition Table
Servings: 4
Serving size:417g
Average Serve | Average 100g | |
---|---|---|
Energy | 341 kJ | 82 kJ |
81 Cal | 20 Cal | |
Protein | 4.0 g | 1.0 g |
Fat, total | 0.8 g | 0.2 g |
- Saturated | 0.3 g | 0.1 g |
Carbohydrate | 11.4 g | 2.7 g |
- Sugars | 5.1 g | 1.2 g |
Sodium | 1000 mg | 240 mg |