Hearty Vegetable Soup

This soup is warming and filling - perfect for those colder days

4
20
25
Equipment: 
  • Large Saucepan
  • Peeler
  • Sharp knife
  • Chopping board
  • Tin opener
  • Teaspoon
  • Weighting Scales
  • Measuring jug
  • Tin opener
Ingredients: 
  • 1 teaspoon vegetable oil
  • 1 medium onion, chopped
  • 2 small carrots, chopped
  • 1 small leek, sliced
  • 2 celery sticks, sliced
  • 400grams tinned chopped tomatoes
  • 1 litre reduced-salt vegetable stock
  • 1 tablespoon tomato puree
  • 50grams green beans, sliced
  • 50grams frozen peas
  • 40grams dried pasta shapes
  • 1 teaspoon dried mixed herbs
  • Ground black pepper
Simple steps: 
  1. Heat the oil in a large saucepan. Add the onion, carrots, leek and celery and fry gently for 4 minutes.
  2. Add the tomatoes, stock, tomato puree, beans and frozen peas. Bring to the boil and add the pasta, herbs and pepper.
  3. Lower the heat and simmer for 15 minutes or until the pasta is cooked, stirring frequently to make sure the pasta doesn’t stick.

Calories: 
108
Protein: 
3.9g
Fat: 
1.7g
Saturated fat: 
0.0g
Carbohydrates: 
20.9g
Sugars: 
7.0g
Salt: 
49mg
Dietary fibre: 
4.2g
Allergen information: 
Celery
Gluten
Sulphites
Wheat
Whole wheat