Vegetable and tomato soup
Allergen – None. Gluten, dairy, egg and nut free. Vegan.
g
DF
Dairy free
VG
Vegan
V
Vegetarian
SF
Soy free
NF
Nut free
LF
Lactose free
GF
Gluten free
EF
Egg free
Main meal
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Heat oil in large pot, sweat off onion and garlic.
- Add the potato, zucchini, carrot, celery and herbs sweat off for a further 10 minutes.
- Add tomato and vegetable stock, bring to the boil, reduce to a simmer and cook for 1 – 1 ½ hours, until vegetables are tender and staring to break down slightly.
- Add peas and corn, cook for a further 15 minutes.
- Finish with the pepper.
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Additional resources
Green recipe book
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+1
Healthy choices: policy directive for Victorian public health services overview
Implementing the policy directive
Healthy choices: policy directive for Victorian public health services
Government guidelines
Food Service Provider Contract Template
Develop policy & contracts
Healthy BBQ sample menu and event planner
Plan a menu
Healthy choices: policy guidelines for hospitals and health services
Government guidelines
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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