Low-calorie soup recipe for 4 people, takes only 30 mins; recipe has rapeseed oil, onion, carrot, celery stick, red lentil, vegetable bouillon, tomato puree, fresh thyme, leek, cauliflower florets, courgette, garlic cloves, savoy cabbage and basil.
Rustic vegetable soup
Course: Low calorie soup
Servings
4
servings
Prep time
15 mins
Ingredients
- Rapeseed Oil: 1 tbsp rapeseed oil
- Onion: 1 large onion, chopped
- Carrot: 2 carrots, chopped
- Celery Stick: 2 celery sticks, chopped
- Red Lentil: 50g dried red lentils
- Vegetable Bouillon: 1 1/2 l boiling vegetable bouillon (we used Marigold)
- Tomato Puree: 2 tbsp tomato puree
- Fresh Thyme: 1 tbsp chopped fresh thyme
- Leek: 1 leek, finely sliced
- Cauliflower Florets: 175g bite-sized cauliflower florets
- Courgette: 1 courgette, chopped
- Garlic Cloves: 3 garlic cloves, finely chopped
- Savoy Cabbage: 1/2 large Savoy cabbage, stalks removed and leaves chopped
- Basil: 1 tbsp basil, chopped
Directions
- Heat the oil in a large pan with a lid. Add the onion, carrots and celery and fry for 10 mins, stirring from time to time until they are starting to colour a little around the edges. Stir in the lentils and cook for 1 min more.
- Pour in the hot bouillon, add the tomato puree and thyme and stir well. Add the leek, cauliflower, courgette, and garlic, bring to the boil, then cover and leave to simmer for 15 mins.
- Add the cabbage and basil and cook for 5 mins more until the veg is just tender. Season with pepper, ladle into bowls and serve.Will keep in the fridge for a couple of days. Freezes well. Thaw, then reheat in a pan until piping hot.
