Serves: 2

Nutrient Analysis Per Serve

Energy: 405Kj |  Protein: 3.5g |  Carbohydrate: 10.5g |  Fat: 3g |  Fibre: 6g


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


  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.

* If the soup is too thick, add more water and stock to get the consistency you desire