Italian Tomato & Veg Soup Recipe
By the wlr team
Try this low calorie, vegetarian soup for lunch or as a light meal for dinner. Full of fresh Italian flavours, this goes great served with some of your favourite bread.
- Recipe makes: 4 servings
- Prep time:
- Cook time: 30 mins
- Calories: 88
- 100g leeks
- 80g celery
- 100g broccoli
- 4 heaped tsp sun-dried tomato paste
- 2 tsp dark brown sugar
- 2 garlic cloves
- 1 cube vegetable stock
- 1 can chopped tomatoes
- Peel and chop all ingredients that need it.
- Throw it all in a pressure cooker with enough water to well cover plus a bit, bring up to high pressure, then turn the heat very low and leave for 30 minutes.
- After that release the pressure and liquidise the contents... taste and adjust seasoning and water.
Keeps well in the fridge for 3 or 4 days.
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