Serves
2Preparation time
10 minutesCook time
15 minutesNutrient Analysis Per Serve
Energy: 405Kj | Protein: 3.5g | Carbohydrate: 10.5g | Fat: 3g | Fibre: 6g
Ingredients
½ brown onion, diced
1 carrot, diced
1 celery stick, diced
½ clove garlic, crushed
1 teaspoon olive oil
1 tin of tomatoes (400g)
1 cup water
1 cup stock
1 handful green beans, chopped
1 small zucchini, diced
Handful fresh parsley, chopped
Salt & pepper to taste
Honeycomb Tub
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Method
- 1 In a deep pot, heat the oil with the onion, carrot, celery and garlic. Sautee until soft.
- 2 Add tin tomato, water and stock, remaining vegetables and parsley. Season with salt and pepper.
- 3 Bring to the boil and cook until vegetables are cooked and the liquid has begun to reduce. Serve, keeping one portion for tomorrow’s dinner.
- 4 * If the soup is too thick, add more water and stock to get the consistency you desire