- 0:25 Prep
- 0:50 Cook
- 4 Servings
- Capable cooks
A warming and delicious cool weather soup, this hearty vegetable soup will leave you feeling souper!
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, chopped
- 2 garlic cloves, crushed
- 4 shortcut rindless bacon rashers, chopped
- 1 medium zucchini, chopped
- 1 medium carrot, peeled, chopped
- 3 celery stalks, trimmed, chopped
- 1/2 (600g) cauliflower, cut into small florets
- 400g can diced tomatoes
- 1 litre Massel beef style liquid stock
- 1 cup dried mini penne pasta
- 1/4 cup chopped fresh basil leaves
Method
- Step 1Heat oil in a saucepan over medium-high heat. Add onion, garlic and bacon. Cook, stirring, for 3 to 5 minutes or until bacon is golden. Add zucchini, carrot, celery and cauliflower. Cook, stirring occasionally, for 5 minutes or until vegetables start to brown.
- Step 2Add tomato, stock and 2 cups cold water. Cover. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or until vegetables are just tender. Add pasta. Season with salt and pepper. Simmer, uncovered, for 10 minutes or until pasta is tender. Stir in basil. Serve.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1482 kj
Energy
12.9g
Fat Total
3.9g
Saturated Fat
5.8g
Fibre
19.5g
Protein
20mg
Cholesterol
1634mg
Sodium
36.7g
Carbs (total)
All nutrition values are per serve
Notes
Super saver: Use 120g shaved leg ham instead of bacon and save around $1.20 in total.
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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