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:
10 mins - Cook time: 30 mins
- Calories: 88
per serving
Ingredients
- 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
Method
- 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.
Want to try different ingredients?
You can add this recipe to My Recipes in WLR and swap ingredients to make it perfect for you . . .
| Calories (kcal) | 88 |
| Carbohydrate (g) | 8.9 |
| Fat (g) | 4.6 |
| Protein (g) | 3.1 |
| Fibre (g) | 2.2 |
| Alcohol (g) | 0.0 |
| Fruit & Veg | 2.1 |
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