Summer vegetable soup
6
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Soup doesn’t have to be saved for the cooler months. With tomato, corn and beans, this soup is light and fresh and great for a tasty lunch or a quick simple dinner.
Ingredients
Olive oil
1 tbs
Red onion
1 medium, finely chopped
Red capsicum
1 medium, chopped
Garlic
1 clove(s), crushed
Chilli powder
1 tsp
Tomato(es)
1 medium, finely chopped
Corn
300 g, kernels removed
Vegetable stock
4 cup(s), (1L)
Canned cannellini beans, rinsed, drained
1 400g can
Baby spinach
60 g, roughly chopped
Shortcut bacon
90 g, fat trimmed, cut into thin strips
Light sour cream
4 tbs
Instructions
1
Heat oil in a saucepan over medium heat. Cook onion and capsicum, stirring, for 5 minutes or until softened. Add garlic and chilli powder and cook, stirring, for 30 seconds. Add tomato and cook, stirring, for 1 minute.
2
Add corn and stock and bring to the boil. Reduce heat and simmer, partially covered, for 15 minutes or until corn is tender. Stir in beans and spinach and cook for 2 minutes or until heated through.
3
Spray a non-stick frying pan with oil and heat over medium-high heat. Cook bacon, stirring, for 5 minutes or until crisp. Serve soup topped with sour cream and bacon.
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