Tuesday, 15 January 2013 - , , , , , , , , 3 comments

SOMETHING FOR NOTHING : Vibrant Vegetable Soup

Soup is one of my 'core basic' foods. I always have a batch made up for those hungry moments when I don't want to use any Propoints but need to fill up to stop me raiding the larder!
Sometimes I get bored with thick, pureed vegetable soups. I like to see and taste the colours and textures of the vegetables I'm eating. Also, if I make a huge vat of soup, I tend to get sick of it after a couple of days, so I try to come up with a new variation every time. I made this one recently, it's really tasty and very colourful too.


You Will Need: (For 4 portions)

1 White Onion
1 Red Onion
1 Red Pepper
1 Pack Baby Sweetcorn
6 Spring Onions
3 Carrots
2 Cloves Garlic
1 Chicken/Vegetable Stock Cube
2 Tablespoons Low-Salt Soy Sauce
1 Litre Water
White/Black Pepper

To Garnish
Fresh Basil Leaves


Simply chop the vegetables into the size you require. Put all the above ingredients into a pan and cook for about 30 minutes until the vegetables have softened.

This soup is 0pp per bowl.
If you eat 2 or more bowls in one day, you will have to charge 1pp.
(This doesn't apply to Filling & Healthy or Simple Start followers)

Scatter with torn, fresh basil to add some bright green vibrancy to finish.



Arlene 24 January 2013 at 20:04

How much is a pack of baby sweet corn? Can you give me a measurement or a volume size?

Janey 24 January 2013 at 20:49

Hi Arlene-I used a small pack containing about 15-20 baby corn-roughly 150-200g x

Unknown 3 November 2013 at 17:03

I made this yesterday but put my own twist on it. I'd forgotten to buy carrots so I used mushrooms instead and this gave me the idea of making it into a hot & sour soup. I added grated ginger, garlic, chilli flakes, soy sauce, white wine vinegar and thickened it a little with 2tbsp of ground arrowroot. It worked out at 1pp for a small bowl and was delicious!

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