Country vegetable soup recipe

  • Serves 2
  • 10 mins to prepare and 30 mins to cook
  • 361 calories / serving
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Heat the oil in a medium pan. Add the carrot, celery, leek and pancetta and cook stirring every now and then for 8-10 minutes. Pour in the stock, add the thyme and tomatoes then cover and simmer for 12-15 minutes.

Stir in the cabbage and lentils, cover the pan and cook 5 minutes more or until all the vegetables are tender. Season to taste.

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  • Ingredients

  • 1tbsp olive oil
  • 1 celery stick, diced
  • 1 carrot diced
  • 1 leek, halved lengthways and chopped
  • 65g pancetta
  • 500ml chicken stock
  • 1 sprig fresh thyme
  • 400g cherry tomatoes
  • 400g green lentils, drained
  • 2 cabbage leaves, de-stalked and finely shredded
  • Energy 1505kj 361kcal 18%
  • Fat 19g 27%
  • Saturates 6g 30%
  • Sugars 14g 16%
  • Salt 2.4g 39%

of the reference intake
Carbohydrate 30.8g Protein 16.9g Fibre 7.4g


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