Spring vegetable soup

The vegetables in this soup are very lightly cooked and taste juicy and succulent.

Spring vegetable soup


Serves 4

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.
Serve immediately.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 426kj
Protein 4.6g
Total fat 1.2g
- saturated fat 0.4g
Carbohydrates 14.8g
- sugars 13.8g
Fibre 7.2g
Sodium 1390mg

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