Winter vegetable soup
Make the most of seasonal vegetables with this delicious winter vegetable soup recipe. Enjoy this comforting soup in the warmth of your home or warm from a flask on the road. Either way it's a great meal.
SERVES4
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
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Method
- Heat oil in a large pot and add onion, carrot, mushrooms and the white parts of the silverbeet
- Cook over a medium heat until softened
- Add garlic, stock and turmeric and cook for a further minute
- Add beans, tomato paste, vinegar and water and simmer gently for approximately 20 minutes
- Add the silverbeet greens and cook for a further 5 minutes or until wilted, then serve.
Tips
This adaptable recipe can be made with lots of different vegetables. If you're missing one or two of the vegetables listed above, simply substitute with whatever vegetables you have at hand.
- 1 tbspoil
- 1onion, diced
- 1carrot, diced
- 2 cupschopped mushrooms
- 4 leavessilverbeet, shredded, whites and greens separated
- 3 clovesgarlic, crushed
- 1 cubestock powder
- 1 tspground tumeric
- 1 canbutter beans, drained and rinsed
- 1 tbsptomato paste
- 1 tbspwhite vinegar
- 3 cupswater
Per serve
- Energy448kJ
- Total Fat4.3g
- Saturated Fat0.4g
- Total Carbohydrate20.9g
- Sugars5.1g
- Dietary Fibre7.0g
- Sodium333mg
- Protein7.0g
Method
- Heat oil in a large pot and add onion, carrot, mushrooms and the white parts of the silverbeet
- Cook over a medium heat until softened
- Add garlic, stock and turmeric and cook for a further minute
- Add beans, tomato paste, vinegar and water and simmer gently for approximately 20 minutes
- Add the silverbeet greens and cook for a further 5 minutes or until wilted, then serve.
Tips
This adaptable recipe can be made with lots of different vegetables. If you're missing one or two of the vegetables listed above, simply substitute with whatever vegetables you have at hand.
Ingredients
- 1 tbspoil
- 1onion, diced
- 1carrot, diced
- 2 cupschopped mushrooms
- 4 leavessilverbeet, shredded, whites and greens separated
- 3 clovesgarlic, crushed
- 1 cubestock powder
- 1 tspground tumeric
- 1 canbutter beans, drained and rinsed
- 1 tbsptomato paste
- 1 tbspwhite vinegar
- 3 cupswater
Ingredients
- 1 tbspoil
- 1onion, diced
- 1carrot, diced
- 2 cupschopped mushrooms
- 4 leavessilverbeet, shredded, whites and greens separated
- 3 clovesgarlic, crushed
- 1 cubestock powder
- 1 tspground tumeric
- 1 canbutter beans, drained and rinsed
- 1 tbsptomato paste
- 1 tbspwhite vinegar
- 3 cupswater
Nutrition Facts
Per serve
- Energy448kJ
- Total Fat4.3g
- Saturated Fat0.4g
- Total Carbohydrate20.9g
- Sugars5.1g
- Dietary Fibre7.0g
- Sodium333mg
- Protein7.0g
Method
- Heat oil in a large pot and add onion, carrot, mushrooms and the white parts of the silverbeet
- Cook over a medium heat until softened
- Add garlic, stock and turmeric and cook for a further minute
- Add beans, tomato paste, vinegar and water and simmer gently for approximately 20 minutes
- Add the silverbeet greens and cook for a further 5 minutes or until wilted, then serve.
Tips
This adaptable recipe can be made with lots of different vegetables. If you're missing one or two of the vegetables listed above, simply substitute with whatever vegetables you have at hand.
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