Chunky Vegetable Soup
half butternut squash
1 can red kidney beans
1 can haricot beans
1 can tomatoes
1 clove garlic
1/2 birds eye chilli (optional)
2 L Stock (chicken or vegetable)
1 cup frozen peas and/or green beans
Chop all the vegetables to a size you like, not too small though. Fry the chopped onion, carrot and garlic for a few minutes until the onion starts to soften, add the chopped squash, potatoes and fry for 2 minutes. Add the tomatoes, a good pinch of mixed herbs, chilli (optional) and stock. Bring to the boil and then simmer for 45 minutes. Add the two can of beans, bring back to the boil and simmer for 10 minutes. Add the peas and/or green beans simmer for 10 minutes.
If you don’t like or fed up with the large pieces it can easily be liquidised to a smooth comsistency.
Garnish with some fresh herbs, Serve and Enjoy!
200 calories per portion for less than 50p
This recipe is easy to make in bulk in a big pot, divide into portions and freeze. Its easy to bring out a portion and reheat in the microwave for a healthy, low cost meal throughout the month.
You can use many combinations of vegetables and different herbs and spices to vary it. Add dried broth mix (soaked overnight) or pasta for variations. Use morroccan spices and peppers to make an interesting variation. Or try curry spices and finish with fresh coriander.
It is estimated that obesity related illness costs the NHS over Ten Billion Pounds each year.
Care Quality Commission
The Care Quality Commission is the independent regulator of health and social care in England.
The Diet Plate helps you easily manage your portion control and get a healthy balanced diet
Copyright © 2016
New Leaf Healthcare Ltd
Duncan House •
14-16 Duncan Street •
Telephone: 0113 2448866
Site By: Boston Design Modern Coding for Accessibility 508 to AA, XHTML and CSS