Low-Cal Spring Soup
I call this Low-Cal Spring Soup more because of its light and sunny quality rather than the seasonality of the vegetables going into it – which are anyway quite flexible and can be substituted with what you have available. If you do follow the ingredients as listed below it works out at a less than 15 kCal/100g – so it’s remarkably good if you’re dieting but is still really satisfying and filling. I use a pressure cooker which I think intensifies the flavour and is rather quicker. If you use a standard heavy based pan you’ll need to simmer for about 30 minutes stirring regularly.
Ingredients
Method
- Clean all the vegetables and chop them finely.
- Put the pan over a low heat and add all the chopped vegetables.
- Stir thoroughly for a couple of minutes, allowing them to sweat before adding the seasoning then the tomatoes..
- Add the stock, stir well and turn up the heat. Cook under pressure for 10 minutes.
- Allow to depressurize by itself before serving.