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Vegetable and tomato soup

Health services Workplaces & Tertiary education Sport & recreation
Allergen – None. Gluten, dairy, egg and nut free. Vegan.
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vegetable and tomato soup
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
  1. Heat oil in large pot, sweat off onion and garlic.
  2. Add the potato, zucchini, carrot, celery and herbs sweat off for a further 10 minutes.
  3. 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.
  4. Add peas and corn, cook for a further 15 minutes.
  5. Finish with the pepper.

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Additional resources

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Green recipe book
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Healthy choices: policy directive for Victorian public health services overview
Implementing the policy directive
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Healthy choices: policy directive for Victorian public health services
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Food Service Provider Contract Template
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Healthy BBQ sample menu and event planner
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Healthy choices: policy guidelines for hospitals and health services
Government guidelines
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