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Lunch recipe: Fresh provençal soup

A delicious fresh soup packed with vegetables

Cooking time: 30 minuets

Serves: 1

Per serving: 294 calories

You will need:

  • 1 medium carrot
  • 1 clove garlic
  • 1 stick celery
  • 50g baby new potatoes
  • 300ml vegetable stock
  • 2 spring onions
  • 1 ripe tomato
  • 1 small courgette
  • 30g fine beans
  • handful of fresh basil
  • 1 tsp green pesto
  • 1 small wholemeal roll (45g)

 

 Method:

  1. Thinly slice 1 medium carrot, 1 clove garlic and 1 stick celery, and dice 50g baby new potatoes (leaving the skin on).
  2. Pop in a non-stick pan with 300ml hot vegetable stock and bring to the boil, then simmer for 15 mins.
  3. Stir in 2 sliced spring onions, 1 chopped ripe tomato, 1 small diced courgette, 30g fine beans and a handful of fresh chopped basil, and simmer until everything is tender.
  4. Serve swirled with 1 tsp green pesto and a small wholemeal roll (around 45g) for mopping it up.

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