Green Vegetable Soup

This nutritious warming light meal is delicious with wholegrain seeded bread and a slice of cheese with chutney (not too much cheese or chutney, please!). Green vegetables are rich in nutrients, mainly B vitamins, Vitamin A, C and also Zinc, Potassium, Magnesium and some Calcium. They are an important source of fibre which many people are lacking in their diets. The high fibre content fills you up and makes them an excellent choice if you are trying not to eat too many calories. This recipe is very low in fat, high in fibre, rich in nutrients and low in calories. It is cleansing, hydrating and easy to digest. Combine with a little cheese and wholegrain bread including seeds to ensure that you have eaten some protein to make sure that you do not get hungry an hour later and reach for a sugary snack!

Ingredients:

  • 2 leeks, finely sliced
  • 1 clove of garlic
  • Tablespoon of butter
  • ¾ litre of vegetable stock
  • 2 cups of frozen peas
  • 1 cup of frozen broad beans
  • Half a spring or savoy cabbage, finely sliced.
  • 2 sticks of celery diced
  • Handful of chives, oregano or thyme
  • 1 diced carrot

Directions:
Sauté the celery, leeks, carrot and garlic in the butter for around 5 minutes. Add the stock and bring to the boil, add the peas, broad beans and cabbage, cover and cook for 10 minutes, until tender. Add in the herbs, season to taste.

Nutritional Considerations
This recipe is very low in fat, high in fibre, rich in nutrients and low in calories. It is cleansing, hydrating and easy to digest. Combine with a little cheese and wholegrain bread including seeds to ensure that you have eaten some protein to make sure that you do not get hungry an hour later and reach for a sugary snack!