Vegetable and tomato soup

Allergen – None. Gluten, dairy, egg and nut free. Vegan.
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vegetable and tomato soup
g Best choice 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
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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This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

 
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