Dr Tickell's Vegetable Soup Recipe
By Dr John Tickell
INGREDIENTS
Ingredients:
1x large clove garlic
2x medium potatoes
2x large carrots
2x pumpkin wedges
2x zucchini
1x stick celery
1x parsnip
1x brown onion
1x large leek
5x cups beef stock
2x large diced tomatoes
2x bay leaves
1x tablespoon canola spread
black pepper
1x can red kidney beans (strained)
250 grams frozen baby peas
METHOD
Melt canola in large pot. When hot, add crushed garlic and sliced potatoes, carrots, pumpkin, zucchini, celery, parsnip, onion and leek. Any other vegetable of your choice may be added.
Stir for about three minutes.
Add diced tomatoes, beef stock, bay leaves and black pepper. Bring to the boil and then gently simmer until vegetables are just cooked. Add kidney beans and peas. Bring to the boil again and then remove from heat.
Discard bay leaves.
Optional :sprinkle small amount of grated low fat cheese on each bowl of soup.
