Soup
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.
4
Serves
81
Calories
4g
Protein
417g
Serving Size
Protein 4gCarbs 11gFat 1gper serve
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
Keep cooking
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