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Vegetable Soup

Posted Apr 05 2010 9:17am

Vegetable Soup

Serves: 2 to 4


1 litre (1¾pt) vegetable stock

1 bay leaf

2 sprigs of thyme

1 clove of garlic, unpeeled, squashed

2 carrots, peeled and sliced 

100g (4oz) frozen soya beans, broad beans or peas

4 spring onions, finely sliced


Put the stock, bay leaf, thyme and garlic into a pan and bring to the boil.

Add the carrots and simmer for 5 minutes.

Then add the beans or peas and cook until tender. Turn off the heat and stir in the spring onions. Season with pepper and serve.

Nutritional value per serving: 181-91cals
5-2.5g fat
1.5-0.7g saturated fat
18-9g carbohydrate

Recipe & Photo Credit - Womenandhome
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