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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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 8 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 Cloves of Garlic 16 kCal
  • 350 g Leeks 77 kCal
  • 100 g Green Beans 26 kCal
  • 200 g Courgette 36 kCal
  • 200 g Savoy Cabbage 48 kCal
  • 150 g Carrots 45 kCal
  • 350 g Celeriac 63 kCal
  • 150 g Celery 11 kCal
  • 1 tsp Italian herb seasoning 2 kCal
  • Salt & Pepper to taste
  • 400 g Tin of Chopped Tomatoes 96 kCal
  • 1¼ L Vegetable Stock 25 kCal

Method
 

  1. Clean all the vegetables and chop them finely.
  2. Put the pan over a low heat and add all the chopped vegetables.
  3. Stir thoroughly for a couple of minutes, allowing them to sweat before adding the seasoning then the tomatoes..
  4. Add the stock, stir well and turn up the heat. Cook under pressure for 10 minutes.
  5. Allow to depressurize by itself before serving.