I make this soup as part of my fasting day recipes on the 5:2 diet but I tried a couple of different things with it this time. Only possible if you are feeding 1 person though.
Name of Recipe: MEAL 1 - Vegetable Soup converted from
this recipe at Bestrecipes.com.au
Number of People: Serves 4 - it makes just over a litre
Ingredients:1 onion, cut in half
1 carrot, cut into chunks
2 sticks celery (include the leaves), cut into chunks
1/2 tsp garlic paste or 1 large clove garlic
1 tbspn olive oil
1 x 400g can of tomatoes
400mls water + 1 MC full
120g cabbage, sliced
80g green beans, sliced finely
20g tomato paste
1/2 tsp dried basil or 1.5 tsp fresh
1/4 tsp dried oregano or 3/4 tsp fresh
1/2 tsp salt or to taste
1 tblspn vegetable stock concentrate
130g diced zucchini or asparagus
2 tblspns chopped parsley
Preparation:Chop onion, carrot, celery & garlic
3 sec/speed 5.
Add oil and sauté
5 mins/varoma temp/reverse/speed 2.Add tomatoes, water, cabbage, beans, tomato paste, herbs and vegetable stock concentrate.
Cook
35 mins/100o/reverse/speed 1 or 2.Add the zucchini
with 15 minutes to go.
Remove half the soup, puree the remainder
15 sec/speed 6, add the reserved soup back into the bowl along with the parsley.
Test for seasoning and add more water if you want a thinner soup.
Tips/Hints:RECIPE 2 - If you have leftovers, pour 1 serve of the thick soup over pasta and sprinkle with parmesan.
RECIPE 3 - If you still have half of the original recipe as leftovers, add a 185g can of Tuna & Beans (or plain tuna), place the mixture into a small casserole dish and top with mashed potato and parmesan cheese. Cook in the oven until the potato has browned. This will be enough for 4 small serves. I made Mum's separate in her own little ramekin.
