Summer Vegetable Soup

Back to recipe list

292

bites

Popularity

Preparation Time: 10 minutes
Cooking time: 20 minutes
Energy level per serving: 70 kcals
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 5762 times

Ingredients:

Metric Imperial

2 vegetable stock cubes, dissolved in 1 litre hot water

1 bunch(es) spring onions, trimmed & finely chopped

1 garlic clove, crushed

3 celery sticks, finely sliced

1 large courgette, chopped

125 gm(s) fine green beans, trimmed & sliced

1 tbsp(s) green pesto sauce

12 basil leaves, shredded

25 gm(s) tiny pasta shapes

50 gm(s) crisp lettuce, or Chinese leaves, finely shredded

salt & pepper

Weightwatchers recipe - 1 point per serving.

Posted by: Sarah Scott on 10 June 2008

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Pour the stock into a large saucepan and bring to the boil. Add the spring onions, garlic, celery, courgette and green beans. Return to the boil, then reduce the heat. Cover and simmer for 10 minutes. Add the pesto, basil leaves and pasta shapes and cook until they are just tender, about 6-8 minutes. Add the shredded lettuce or Chinese leaves and cook for another 2 minutes. Season to taste. Ladle the soup into warmed bowls and serve immediately. Avoid overcooking the soup - the vegetables should retain their fresh flavours and colours.

Variation: use well washed spinach leaves instead of lettuce or Chinese leaves.