Let the kids throw these healthy vegies into a big saucepan and enjoy the fun of stirring this yummy chunky soup full of green and white goodness.
Ingredients
- 1 tablespoon olive oil
- 1 leek, pale section only, ends trimmed, washed, thinly sliced
- 2 celery sticks, ends trimmed, halved lengthways, thinly sliced
- 2 zucchini, trimmed, quartered lengthways, thinly sliced
- 350g desiree potatoes, peeled, cut into 1.5cm pieces
- 750ml (3 cups) Massel chicken style liquid stock
- 150g (1 cup) frozen peas
- 2 tablespoons shredded mint (optional)
Method
- Step 1Heat the oil in a large saucepan over medium-low heat. Add the leek, celery and zucchini and cook, stirring often, for 10 minutes or until vegetables are soft.
- Step 2Add the potato and stock to the pan. Increase heat to medium-high. Cover and bring to the boil. Reduce heat to medium and simmer, partially covered, for 15 minutes or until potato is tender. Add the peas and cook for 3 minutes or until the peas are heated through.
- Step 3Ladle the soup among serving bowls. Sprinkle with mint, if desired.
- Low fat
- Low kilojoule
- Lower gi
Nutrition
650 kj
Energy
5.5g
Fat Total
0.5g
Saturated Fat
5.5g
Fibre
8.5g
Protein
18g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Tracy Rutherford
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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