12 Vegetable Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 7.1
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.6 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.3 g
- Protein: 0.2 g
View full nutritional breakdown of 12 Vegetable Soup calories by ingredient
Introduction
Dr John Tickell's 12 vegetable soup Dr John Tickell's 12 vegetable soupNumber of Servings: 8
Ingredients
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r Tickell's Vegetable Soup Recipe
Special options: Vegetarian
Course: Main
Favourite flavours: Soup
By Dr John Tickell
INGREDIENTS
Ingredients:
1x large clove garlic
2x medium potatoes
2x large carrots
2x pumpkin wedges
2x zucchini
1x stick celery
1x parsnip
1x brown onion
1x large leek
5x cups beef stock
2x large diced tomatoes
2x bay leaves
1x tablespoon canola spread
black pepper
1x can red kidney beans (strained)
250 grams frozen baby peas
Directions
Melt canola in large pot. When hot, add crushed garlic and sliced potatoes, carrots, pumpkin, zucchini, celery, parsnip, onion and leek. Any other vegetable of your choice may be added.
Stir for about three minutes.
Add diced tomatoes, beef stock, bay leaves and black pepper. Bring to the boil and then gently simmer until vegetables are just cooked. Add kidney beans and peas. Bring to the boil again and then remove from heat.
Discard bay leaves.
Optional :sprinkle small amount of grated low fat cheese on each bowl of soup.
Serving size = 1cup
Number of Servings: 8
Recipe submitted by SparkPeople user PHRASER.
Stir for about three minutes.
Add diced tomatoes, beef stock, bay leaves and black pepper. Bring to the boil and then gently simmer until vegetables are just cooked. Add kidney beans and peas. Bring to the boil again and then remove from heat.
Discard bay leaves.
Optional :sprinkle small amount of grated low fat cheese on each bowl of soup.
Serving size = 1cup
Number of Servings: 8
Recipe submitted by SparkPeople user PHRASER.