Hearty Vegetable Soup


  • 1.5 cups root vegetables (we used carrots, parsnips and sweet potato), finely chopped
  • 1/3 onion, finely chopped
  • ½ tin chopped tomatoes
  • ½ leek, thinly sliced
  • 140ml veg stock (boiling)

You will also need olive oil, salt & pepper.


  • In 1 tbsp. oil, fry onions on a high heat for 2-3 minutes.
  • Add vegetables and leek and stir for 2-3 minutes.
  • Add tomato and vegetable stock and cook for a further 4-5 minutes.
  • Serve once all vegetables are tender.


One person.

Nutritional information per serving

Calories: 350 kcal

Phe: This recipe does not need to be counted as exchanges.

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