Spring Vegetable Soup

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

1. Heat a medium pot with olive oil.  Sauté onion on medium heat until softened, approx 5 mins.  Add garlic, potato, carrot and celery stirring.
2. After about 2 minutes add stock, rosemary, Dijon mustard and simmer until potatoes are nearly cooked through.  Now add beans and spinach.
3. Once beans are cooked you are ready to serve.