- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 253.0
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 347.6 mg
- Total Carbs: 40.5 g
- Dietary Fiber: 10.9 g
- Protein: 8.2 g
5 a day Autumn vegetable soupSubmitted by: DOOBRIE
IntroductionA simple but delicious way to get your five a day. Ideal as a lunch time meal and packed full of vitamins and fibre. A simple but delicious way to get your five a day. Ideal as a lunch time meal and packed full of vitamins and fibre.
1 teaspoon extra virgin olive oil
80 grams onions, chopped (1 medium onion)
80 grams leeks, chopped (1 medium leek)
80 grams carrots, chopped (1 medium carrot)
80 grams cauliflower, chopped (1 very large floret)
80 grams Brussels sprouts, chopped (5 or 6 large sprouts)
500 ml vegetable stock (I used 500 ml (1 pint) of boiling water, 1/2 Kallo vegetable stock cube and 1/2 Kallo very low salt stock cube)
Vary the vegetables, according to taste and availability.
For lower sodium content use 1 Kallo very low salt stock cube or something equivalent.
For lower fat content, do not use the olive oil and skip the stir fry part in the instructions. Also use a vegetable stock with less fat in it. The soup could then be served as a filling starter for two people.
Serving Size: Makes one individual portion