Warming Winter Vegetable Soup
I could live off this. All your vitamin needs in a low fat, low carb, filling bowl of steaming hot soup. If you need carbs to satisfy - add a chopped potato or a half cup of pasta shells or even some couscous.
Ingredients
- 2 zucchini
- 3 sticks celery
- 1L chicken or vegetable stock
- 1 large carrot
- 3 tomatoes, quartered and deseeded
- 1 red capsicum
- 1 onion or leek
- Half cup of red lentils
- Salt and pepper to season
Method (Makes 4 main course serves - 3L)
- Cut all veges into small cubes
- In a saucepan, saute 2 peeled crushed garlic cloves with the leek or onion in 2 tablespoons of olive oil
- Add the lentils and the harder veges (carrot, capsicum) and the stock. Simmer for 5 minutes.
- Add all the other veges to the saucepan and cover and simmer for 20minutes or until the vegetables are soft enough for your liking.
- Season to taste, and serve with a teaspoon of pesto stirred through.
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Serve with a toasted ciabatta roll.
Hint - if you don’t like chopping, and if you prefer your soup to be smooth, cut the vegetables into larger chunks and place into stock. Then, puree in a food processor. This is great if you’re stuck for time. Puree coarsely to still have some bite to make it more filling!
Hint - Freeze in containers to bring to work with you - that way it won’t spill either!