End-of-the-week soup

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(6)

Soups|Freezer-friendly

Serves
4

Prep		15 min
Cook		20 min

Garlic, 1 clove(s), finely chopped
Ginger, fresh, 2 cm piece(s), finely chopped
Onion, any type, 1 medium, chopped
Butternut pumpkin, 100 g, peeled, seeded, chopped
Zucchini, 1 medium, chopped
Tomato, 2 medium, over-ripe, chopped
Cauliflower, ½ cup(s), florets and stems chopped
Green beans, 50 g, trimmed and chopped
Parsley, ½ bunch(s), leaves and stems finely chopped
Rosemary, fresh, 1 sprig(s)
Vegetable liquid stock, low sodium, 1 litre(s)

Method

Place all the ingredients in a large saucepan over medium heat. Cook, stirring occasionally, for 20 minutes or until the vegetables are very tender.

Season with freshly ground black pepper and serve.

Tips: Feel free to use any leftover vegetables you have in your fridge for this versatile soup. Soft veg, such as snow peas or spinach, should be added in the last 5 minutes of cooking time so they don't overcook.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Food units
Nutrition facts

Meat & Protein	0
Bread & Cereals	0
Vegetables	3
Fruit	0
Dairy	0
Healthy Fats & Oils	0
Indulgences	0

Calories	69
Protein	3.3 g
Total fat	0.6 g
- Saturated fat	0.2 g
Total carbohydrates	10.6 g
- Total sugars	8.4 g
Fibre	4.1 g
Sodium	587 mg

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