Hearty Vegetable Soup
April 10, 2018
A great way to use up those veggies left in your fridge or follow this simple recipe. Packed full of nutrients to keep your blood sugar levels stable and rich in antioxidants, this is a quick and easy soup to add to your weekly food prep.
Hearty Vegetable Soup
Serves 4 | 0 WW smartpoints per serve
- Category: Main Meals
Ingredients
- 100 g kale, chopped, stems removed
- 1/2 tsp. black ground pepper
- 2 sprigs flat leaf parsley, chopped
- 1/2 lemon squeezed (juice only)
- 1/2 tsp. salt
- 1 tbsp. vegetable stock paste
- 5 cherry tomatoes
- 1 medium zucchini chopped
- 25 g extra virgin olive oil
- 150 g leek, chopped (only the white and light green part)
- 1 celery stalk, chopped
- 1 carrot, chopped
- 3 cm peeled ginger
- 3 garlic cloves, peeled
- 100 g silverbeet, leaves chopped and stems chopped (set both aside separately)
- 500 g water
Instructions
- Place kale and silverbeet into TM mixing bowl and chop 4 seconds / speed 6. Set aside
- Place the garlic, ginger, carrot, celery, leek and oil into TM mixing bowl and chop 3 seconds / speed 5.
- Scrape down sides of mixing bowl and cook for 3 minutes / Varoma / reverse / speed 2.
- Add zucchini, silverbeet stems, cherry tomatoes, water, salt and cook 10 minutes / 100 deg / reverse / speed 1.
- Add the kale and silverbeet leaves, push into the soup with a spatula and cook 2 minutes / 100 deg / reverse / speed 2.
- Add the lemon juice, pepper and parsley and mix 5 seconds / reverse / speed 2.
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