/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Hearty vegetable soup

Hearty vegetable soup
Prepare
less than 30 mins
Cook
30 mins to 1 hour
Serve
Serves 2

This hearty vegetable soup is packed full of flavour and goodness, perfect to warm you up on a cold night.

If eating on a restricted day of an intermittent diet, replace the carrots with deseeded yellow peppers.

As part of an Intermittent diet plan, 1 serving provides:

Your daily salty food

3 of your 5 daily vegetable portions

This meal provides 219 kcal per portion.

By Justine Pattison

Shopping list

Ingredients

Recipe tips
How-to videos

Method

  1. Spray a large non-stick saucepan with oil and cook the onion, garlic, celery and carrots or peppers gently for 10 minutes, stirring regularly until softened.

  2. Add 750ml/26fl oz water and the chopped tomatoes. Crumble over the stock cube and stir in the dried herbs. Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes.

  3. Season the soup with salt and pepper and add the spring greens and butterbeans. Return to a gentle simmer and cook for a further 3-4 minutes or until the greens are softened. Season to taste and serve in deep bowls.

Recipe tips

Double the recipe if you fancy eating it over a couple of days.

The butter beans can be substituted for other beans from your store cupboard if you don't have any.