Tomato soup and crusty bread roll

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


  • 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


  1. Peel and chop all ingredients that need it.
  2. 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.
  3. 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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Nutrition information per serving
Calories (kcal)88
Carbohydrate (g)8.9
Fat (g)4.6
Protein (g)3.1
Fibre (g)2.2
Alcohol (g)0.0
Fruit & Veg2.1

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