Low calorie vegetable soup

Low calorie vegetable soup

By
From
From Pasta to Pancakes
Serves
4
Photographer
Claire Peters

This is my staple lunch if I am watching my weight. I say this, but it tastes great and would be wrong to put it in the same category as dreadful ‘diet food’. I don’t liquidise it, I just put everything into one big pan, and love it über chunky. Perfect as a winter warmer.

Ingredients

Quantity Ingredient
2 vegetable stock cubes
1 litre water, boiling
1 red chilli, deseeded and chopped roughly
2 garlic cloves, peeled and crushed
2 carrots, peeled and sliced
2 leeks, sliced
1 parsnip, peeled and chopped finely
1/2 head broccoli, cut into florets
800g canned chopped tomatoes
1 sprig rosemary

Method

  1. In a pan, stir the stock cubes into the boiling water. Add all the chopped ingredients.
  2. Add the tomatoes.
  3. Add the rosemary sprig, hot stock and season with salt and pepper.
  4. Put on a medium heat and boil for about 30 minutes, until all the vegetables are tender.
  5. You can either liquidise it with a hand held blender or serve it as a really chunky soup with a good hunk of bread.
  6. Grind some more pepper over the top and serve.

Optional extras:

  • Add any vegetables you fancy; herbs such as basil or parsley are great in this too.

Serving suggestions:

  • I love this with lots of pepper ground over the top, and that’s it.

Leftovers:

  • I find there are leftovers of most soups, but you can keep this in the fridge, covered, for up to 3 days. When you want to eat it, bring it briefly to the boil and serve.
Tags:
student cooking
easy
healthy
budget
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