Vegetable soup recipe

63 ratingsRate
  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 215 calories / serving
  • Healthy
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Vegetable soup HERO

Heat the oil in a large saucepan and sauté the onion, garlic and celery over a gentle heat for 5 minutes until soft but brown.

Add the finely diced potato and tomato and stir through, then add the stock.

Bring the mixture to the boil then simmer for 10 minutes until the potato is soft.

Add the vegetables and haricot beans and cook for a further 3 minutes until the vegetables are soft.

Season with black pepper and serve the soup straight away with a spoonful of pesto in each bowl and some crusty bread

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  • Ingredients

  • 1tbsp olive oil
  • 1 onion, finely diced
  • 3 garlic cloves, finely chopped
  • 3 celery sticks, finely diced
  • 1 large potato
  • 3 tomatoes, deseeded and diced
  • 1½ litre vegetable or chicken stock
  • 300g frozen Tesco mixed vegetables
  • 400g can haricot beans, drained
  • 4tsp green pesto
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  • Calories
    215
    11%
  • Sugar
    8.3g
    10%
  • Fat
    6.6g
    10%
  • Saturates
    1g
    5%
  • Salt
    1g
    17%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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