Easy Spring Vegetable Soup
A dekicous light soup bursting with lovely veggies and flavour
Servings 3
Calories 255kcal
Ingredients
- 1 Tablespoons olive oil / or fry light - 1 cal spray
- 1 clove garlic crushed
- 1 white onion diced
- 2 leeks sliced into 1cm slices
- 100 g button mushrooms halved
- 1 large potato peeled and cubed
- 2 carrots sliced into rounds - thinly
- 3 sticks celery chopped into 1cm slices
- 1 bunch spring onions chopped into 2cm pieces
- 100 g green beans sliced
- 2 vegetable stock cubes 2 Pints water
- 2 courgettes sliced in 1cm rounds
- 100 g asparagus chopped into 2cm pieces
- 60 g spaghetti broken into approx. 4cm pieces
Instructions
- In a large pan add the olive oil and garlic, together with the onion, leeks, celery, spring onions & mushrooms. Fry for 10 minutes stirring.
- Next add potato, carrots, beans and continue frying for 5 minutes.
- Make the stock by adding the cubes to 2 pints boiling water. Add this vegetable stock to the pan, bring to the boil and reduce to a simmer for 12-15 minutes.
- Then add the courgettes, asparagus and broken spaghetti, simmer for a further 10 minutes or until the veg are tender and the spaghetti is soft.
Notes
*** All nutritional information is approximate and intended as a guide
Nutrition
Calories: 255kcal | Carbohydrates: 53g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 519mg | Potassium: 1244mg | Fiber: 9g | Sugar: 13g | Vitamin A: 8586IU | Vitamin C: 57mg | Calcium: 118mg | Iron: 4mg