Spring vegetable soup
The vegetables in this soup are very lightly cooked and taste juicy and succulent.
1 L vegetable stock
2 carrots, sliced into thin sticks
2 stalks celery, sliced into thin sticks
12-15 green beans, sliced into 2 cm lengths
6-8 mushrooms, thinly sliced
4-5 small tomatoes, halved
3 handfuls of baby spinach leaves
Pour stock into a large heavy-based saucepan and bring to the boil.
Add carrots, celery and beans. Reduce heat and simmer for 5 minutes or until vegetables are tender.
Add mushrooms, tomatoes and spinach and heat through.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.4g|