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Hearty vegetable soup

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
by Justine Pattison

This hearty vegetable soup is packed full of flavor and goodness, perfect to warm you up on a cold night. If eating on a restricted day of an intermittent diet, replace the carrots with deseeded yellow peppers. As part of an <a href=_http_/www.bbc.co.uk/food/collections/intermittent_dieting_recipes__Intermittent.html diet</a> plan, 1 serving provides: Your daily salty food 3 of your 5 daily vegetable portions This meal provides 219 kcal per portion.

Method


  1. Spray a large non-stick saucepan with oil and cook the onion, garlic, celery and carrots or peppers gently for 10 minutes, stirring regularly until softened.

  2. Add 750ml/26fl oz water and the chopped tomatoes. Crumble over the stock cube and stir in the dried herbs. Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes.

  3. Season the soup with salt and pepper and add the spring greens and butterbeans. Return to a gentle simmer and cook for a further 3-4 minutes or until the greens are softened. Season to taste and serve in deep bowls.

Ingredients

  • calorie controlled cooking oil spray
  • 1 medium onion, sliced
  • 2 garlic cloves, thinly sliced
  • 2 celery sticks, trimmed and thinly sliced
  • 2 medium carrots or 2 yellow peppers, cut into 2cm/1in chunks
  • 400g/14oz tin chopped tomatoes
  • 1 vegetable stock cube
  • 1 tsp dried mixed herbs
  • 400g/14oz tin butter beans, drained and rinsed
  • 1 head young spring greens (approximately 125g/4½oz), trimmed and sliced
  • sea salt and freshly ground black pepper

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