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Zero veggie soup

Zero veggie soup

0
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
6
Difficulty
Easy
This soup is perfect as a warming meal or snack to take to work.

Ingredients

Vegetable stock cube

2 individual, gluten-free variety

Brown onion

1 medium, coarsely chopped

Garlic

2 clove(s), finely chopped

Celery

2 stick(s), sliced

Carrot(s)

2 medium, cut into 1cm pieces

Zucchini

2 medium, cut into 1cm pieces

Red capsicum

1 medium, cut into 1.5cm pieces

Canned diced tomatoes

2 400g can, (2 x 400g cans)

Fresh basil

½ cup(s), shredded

Fresh flat-leaf parsley

⅓ cup(s), chopped

Instructions

  1. Combine stock cubes with 4 cups (1 litre) boiling water in a large jug.
  2. Place onion, garlic, celery, carrot, zucchini, capsicum, tomatoes and stock in a large saucepan over high heat. Bring to the boil.
  3. Reduce heat and simmer, uncovered, for 15 minutes or until vegetables are tender.
  4. Add basil and parsley and stir to combine.

Notes

To peel garlic, cover the cloves with the flat side of a large knife. Press down with the heel of your hand until the clove splits, then pull off the skin.

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