Vegetarian
Chunky vegetable soup
SHOP FAIR EAT FRESH
AussieFarmers.com.au
Vegetarian
Chunky vegetable soup
PREPARATION
20 mins
COOK
20 mins
6
6
SERVES 2
SERVES 4
2 tsp
large
1
1
large
2 cups (500ml)
x 400g
75g
1 tbs
1 tbs
1 large
1
2
2
1 large
4 cups (1L)
SERVE
40 mins
SmartPoints® value per serve
INGREDIENTS
olive oil
leek, halved, thinly sliced
carrot, cut into 1cm pieces
celery sticks, thinly sliced
garlic cloves, crushed
zucchini, cut into 1cm pieces
vegetable stock
400g
can chickpeas, rinsed, drained
150g
2 tbs
green beans, cut into 3cm pieces
basil pesto (optional, see tip)
METHOD
1. Heat oil in a large saucepan over medium heat. Add leek, carrot and celery and
cook, stirring, for 5 minutes or until vegetables are softened. Add garlic and
cook, stirring, for 1 minute.
2. Add zucchini, stock and chickpeas and bring to the boil. Reduce heat and
simmer for 5 minutes. Add green beans and simmer for 3–4 minutes or until
beans are just tender.
3. Ladle soup into warmed bowls and top with pesto (if using).
Tip: If not using basil pesto the SmartPoints® value will be 5 per serve.
Serving suggestion: Cheesy toasts. Grill 4 slices sourdough bread (2 slices to serve
2) and top with cup (60g) grated light cheese ( cup (30g) cheese to serve 2).
Add 4 SmartPoints® value per serve.
From your Pantry.
COOK IT, SHARE IT! #WWFRESHBOX
@AussieFarmersDirect
@WeightWatchersAUNZ
AussieFarmers.com.au