Country vegetable soup recipe
Ingredients
- 1 tbsp olive oil
- 1 celery stick, diced
- 1 carrot diced
- 1 leek, halved lengthways and chopped
- 65g pancetta
- 500ml chicken stock
- 1 sprig fresh thyme
- 400g cherry tomatoes
- 400g green lentils, drained
- 2 cabbage leaves, de-stalked and finely shredded
Each serving contains
- Energy
- 1505kJ 361.0kcal
- Fat
- 19g
- Saturates
- 6g
- Salt
- 2.4g
- Sugars
- 14g
of the Reference intake
Carbohydrate 30.8gProtein 16.9gFibre 7.4g
Method
- Heat the oil in a medium pan. Add the carrot, celery, leek and pancetta and cook stirring every now and then for 8-10 minutes. Pour in the stock, add the thyme and tomatoes then cover and simmer for 12-15 minutes.
- Stir in the cabbage and lentils, cover the pan and cook 5 minutes more or until all the vegetables are tender. Season to taste.
- See more Soup recipes
