- 0:10 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
This springtime soup is made in one pot, so not only is it easy to make, it’s quick to clean up, too.
Ingredients
- 2 teaspoons olive oil
- 1 leek, pale section only, halved, washed, thinly sliced
- 1L (4 cups) chicken consomme
- 500ml (2 cups) water
- 1 medium carrot, peeled, thinly sliced
- 1 x 375g pkt fresh beef ravioli
- 1 medium zucchini, ends trimmed, thinly sliced
- 1 bunch asparagus, woody ends trimmed, cut into 3cm pieces
- 2 tablespoons chopped fresh chives
Method
- Step 1Heat the oil in a large saucepan over medium heat. Add the leek and cook, stirring occasionally, for 3-5 minutes or until soft. Add the consommé and water. Cover and bring to the boil.
- Step 2Add the carrot and simmer for 5 minutes. Add the ravioli, zucchini and asparagus. Simmer for 5 minutes or until the ravioli is cooked and the vegetables are tender. Season with salt and pepper.
- Step 3Ladle the soup among serving bowls. Sprinkle with the chives to serve.
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
973 kj
Energy
6g
Fat Total
2g
Saturated Fat
5g
Fibre
15g
Protein
37mg
Cholesterol
1537.74mg
Sodium
7g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
Notes
Shopping tip: Consomme is a clear soup or broth made by clarifying stock. Look for it near the ready-to-use stocks at Woolworths.
- Author: Miranda Farr
- Image credit: Steve Brown
- Publication: Australian Good Taste
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