Packed full of natural goodness, this classic light low calorie soup recipe from Provence is
a great way of getting your 5-a-day. And it’s simplicity itself to make, using a variety of fresh, seasonal vegetables and herbs for added taste.
Preparation: 15 minutes
Cooking: 35 minutes
- 3 young carrots, thinly sliced or diced
- 85g (3oz) baby new potatoes, peeled and diced
- 1 stick celery, diced
- 1 garlic clove, crushed
- 600ml (1 pint) hot vegetable stock or LighterLife Savoury Stock
- 4 spring onions, trimmed and sliced
- 175g (6oz) ripe tomatoes, chopped
- 2 courgettes, dicaed
- 60g (2oz) fine green beans, trimmed and quartered
- 4 tablespoons chopped basil, tarragon or chives
- freshly ground black pepper
- 2 teaspoons reduced-calorie
- green pesto
- Put the carrots, new potatoes, celery and garlic in a large saucepan. Add the hot vegetable stock and bring to the boil. Reduce the heat to a simmer and cook gently for 15 minutes.
- Stir in the spring onions, tomatoes, courgettes, green beans and herbs. Leave to simmer for another 15 minutes, or until all the vegetables are cooked and tender.
- Season to taste with freshly ground black pepper and ladle the hot soup into two serving bowls. Swirl in the pesto and serve.
- If you use older carrots and potatoes, they may take a little longer to soften and cook than tender baby ones.
- You can vary the vegetables in this great soup, depending on what’s in season. Try adding chopped asparagus spears, diced peppers or a small bunch of shredded watercress or baby spinach leaves.
- A colourful alternative is to stir some red pesto – instead of green – into the hot soup just before serving.