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Servings 10
Calories 61 kcal
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins

Ingredients
 

  • 1 stick of celery, 1cm chopped
  • 2 medium Carrots, 1cm chopped
  • 1 yellow pepper, 1cm chopped
  • 1 orange peppers, 1cm chopped
  • potato, 1cm chopped. (1 large, or 2 small/medium)
  • 6 pints of water
  • 4 veg stock cubes Kallo
  • 100 g baby pasta (Stelette)
  • 2 onions, 1cm chopped
  • 100 g cauliflower florets, small
  • 100 g green beans, 1cm chop
  • 100 g mangetout, 1cm chop
  • 100 g baby corn, 1cm chop
  • 100 g spring greens, fine slice
  • 50 g ginger puree (Bart's)
  • 50 g lemon grass puree (Bart)
  • 50 g fresh basil, fine chop
  • salt
  • ground white pepper

Instructions
 

  • Place all the non-green vegetables, stock, and pasta into a large saucepan and simmer for 50 minutes.
  • Once cooked, add the green vegetables, ginger, lemongrass puree, and taste, adjust with salt & pepper.
  • Do not overcook. The secret is to keep the veg as green as possible.
  • All you need is a drizzle of olive oil on top.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Summer Vegetable Soup
Amount per Serving
Calories
61
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Sodium
 
346
mg
15
%
Potassium
 
352
mg
10
%
Carbohydrates
 
13
g
4
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Classic Main Courses, Main Course, Pasta, Soup, Starter, Vegetables
Cuisine Summer
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