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Spring Vegetable Soup



This is a delightful soup recipe that is light and can be made and enjoyed at any time of the year. 
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
  • ½ 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.

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