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
Portions
Scale the recipe or eat a smaller portion
Make more or fewer serves
The recipe makes 4 serves. Changing this scales every ingredient by the same ratio. Nutrition per serve stays the same.
4serves
- 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
Nutrition in a smaller portion
Eating part of one serve gives the same share of every nutrient. This changes the amount you eat, not the recipe.
| Nutrient | 1 serve (417 g) |
|---|---|
| Energy | 341 kJ (82 kcal) |
| Protein | 4.0 g |
| Total fat | 0.8 g |
| Saturated fat | 0.3 g |
| Carbohydrate | 11.4 g |
| Sugars | 5.1 g |
| Dietary fibre | not reported |
| Sodium | 1,000 mg |
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