Winter Vegetable Soup

A chunky soup using lots of cheap winter vegetables which will fill you up without providing lots of calories. Make a batch of this to freeze in individual portions so you can quickly heat one up in the microwave if you are feeling peckish.

Ingredients

1 tbsp vegetable oil
1 large onion, chopped
2 medium carrots, scrubbed, trimmed and cut into cubes
2 medium potatoes, peeled and cut into chunks
1 large parsnip, peeled and cut into cubes.
1.2 litres vegetable stock
2 bayleaves
100g green beans, trimmed and cut into 1cm lengths.
Black pepper
Chopped parsley to serve (optional)

Summary...

Calories: 133

No of servings: 4

Preparation time: 10 minutes

Cooking time: 30 minutes

Overview
Nutritonal info

1. Heat the oil in a large non stick saucepan and fry the onion, carrot, potatoes and parsnip for 5 minutes.
2. Pour in the stock, and add the bayleaves and bring to the boil. Cover and simmer for 10-15 minutes until the vegetables are nearly tender.
3. Stir in the green beans and cook for another 4-5 minutes or until all the vegetables are tender.
4. Remove the bayleaves, season with black pepper and sprinkle over some parsley. Serve at once.

Serving suggestions: Use other seasonal vegetables such as swede or turnips, or add a little shredded cabbage or spring greens along with the beans at the end of cooking.

Storage: Can be stored in the fridge for 24 hours, or frozen for up to 3 months.

Energy kcal	133.00
Protein g	3.30
Carbohydrate g	21.10
Of which sugars g	9.40
Fat g	3.90
Of which saturates g	0.40
Fibre g	5.60
Sodium g	0.30
Salt g	0.80
Portions of vegetables	2