Skip to content
Country vegetable soup  recipe

Country vegetable soup recipe

9 ratings

See method

  • Serves 2
  • 10 mins to prepare and 30 mins to cook
  • 361 calories / serving

Ingredients

  • 1 tbsp 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
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • 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

Method

  1. 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.
  2. Stir in the cabbage and lentils, cover the pan and cook 5 minutes more or until all the vegetables are tender. Season to taste.

See more Soup recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus