This hearty vegetable soup is packed full of flavor and goodness, perfect to warm you up on a cold night. If eating on a restricted day of an intermittent diet, replace the carrots with deseeded yellow peppers.
As part of an Intermittent diet plan, 1 serving provides:
Your daily salty food
3 of your 6 daily vegetable portions
This meal provides 219 kcal per portion.
Ingredients
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calorie controlled cooking oil spray
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1 medium onion, sliced
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2 garlic cloves, thinly sliced
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2 celery sticks, trimmed and thinly sliced
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2 medium carrots or 2 yellow peppers, cut into 2cm/1in chunks
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400g/14oz tin chopped tomatoes
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1 vegetable stock cube
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1 tsp dried mixed herbs
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400g/14oz tin butter beans, drained and rinsed
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1 head young spring greens (approximately 125g/4½oz), trimmed and sliced
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sea salt and freshly ground black pepper
Preparation method
- Spray a large non-stick saucepan with oil and cook the onion, garlic, celery and carrots or peppers gently for 10 minutes, stirring regularly until softened.
- Add 750ml/26fl oz water and the chopped tomatoes. Crumble over the stock cube and stir in the dried herbs. Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes.
- Season the soup with salt and pepper and add the spring greens and butterbeans. Return to a gentle simmer and cook for a further 3-4 minutes or until the greens are softened. Season to taste and serve in deep bowls.
Source:https://www.bbc.co.uk
