🟦Doing Something New: Making Yummy Low Calorie Soup

Ingredients:

• ½ medium brown onion, coarsely chopped
• 1 clove garlic, finely chopped
• 1 celery stick, trimmed, sliced
• 1 medium carrot, cut into 1 cm pieces
• 1 medium zucchini, cut into 1 cm pieces
• ½ medium red capsicum, cut into 1.5 cm pieces
• 400g canned tomatoes
• 2 cups of stock
• ¼ cup fresh basil (or ½ tsp dried basil)
• 2½ tbsp fresh leaf parsley (or ⅓ tsp dried parsley)

Instructions:

1. Place onion, celery, carrot, zucchini, capsicum, tomatoes, and stock into a medium saucepan over high heat. Bring to the boil.
2. Reduce heat to medium-low and simmer uncovered for 15 minutes or until vegetables are tender. Add basil and parsley. Stir to combine. Serve with crusty rolls.

Serves 8 

Need:

1 medium brown onion coarsely chopped

2 cloves garlic, finely chopped

2 individual celery sticks, trimmed, sliced

2 medium carrots, cut into 1 cm pieces

2 medium zucchini, cut into 1cm pieces

1 medium red capsicum, cut into 1.5cm pieces

800g canned tomatoes

4 cups of stock

1/2 cup of fresh basil (or 1 tsp of dried basil)

1/3 cup of fresh leaf parsley (OR 2/3 tsp or dried parsley)

Instructions:

1. Place onion, celery, carrot, zucchini, capsicum, tomatoes and stock into a large saucepan over a high heat. Bring to the boil.

2. Reduce heat to medium low and simmer uncovered for 15 minutes or until veges are tender. Add basil and parsley. Stir to combine . Serve with crusty rolls.