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 individual, 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 can(s), (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.
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