Spring Veggie Soup Recipe

This Best Veggie Soup Recipe is super healthy as it is packed with vegetables and has a tomato base.  If I’m trying to lose a few pounds I make a big batch and snack on it between meals to keep the hunger pangs away.  I also make it as an easy lunch for the family.

It’s more of a summer soup, as it’s quite a light with seasonal peppers and courgettes, but it can be made at any time.

Preparation time – 5 minutes

Cooking time – 20 minutes

Serves – 4

Ingredients for our Best Veggie Soup Recipe

Low calorie cooking spray
1 leek (or an onion)
2 cloves of garlic peeled
1 courgette
1 red pepper
250 ml Vegetable Stock
Dsp Dried basil
2 sticks of celery
1 can chopped tomatoes
Fresh basil (optional)

Method for Best Veggie Soup

Spray a non-stick saucepan with low calorie cooking spray and place over a medium heat.

Top and tail the leeks and then clean.  Slice the leeks and chop all the other vegetables into chunks.

Add the leeks and celery to the pan along with the crushed garlic and stir fry for about 3 minutes.  Then add the pepper and courgette.

Make up the stock with the stock cube and add to the pan along with the tin of chopped tomatoes.  Bring to the boil.  Season and add the dried herbs.

Reduce the heat and simmer for around 15 minutes.  When ready serve with a sprig of fresh basil.






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