FRAGRANT GOLDEN SPRING VEGETABLE SOUP - SERVES 4
This wonderfully fragrant and great tasting soup is very quick to prepare and very low in calories. Serve with some crusty bread for lunch or as a starter to a bigger meal.
1 teaspoon vitalite, or other vegan spread
2 medium carrots, peeled and diced
60g green beans, chopped
1 medium stick celery, finely chopped
1 medium yellow bell pepper, diced
1 medium leek, finely chopped
1 small potato, diced (soak in water until ready to use)
1 litre vegetable stock
1 teaspoon ground coriander
1/4 teaspoon turmeric
2 bay leaves
3 whole star anise
1 teaspoon grated lemon zest
1/4 teaspoon black pepper
1/2 teaspoon agave nectar
1 tablespoon kelpamare or soy sauce
Handful chopped fresh basil
Over a medium heat, fry all of the vegetables, except the potatoes, in the vitalite for 3-4 minutes until the vegetables begin to soften. Turn the heat to low and cover, and cook for a further 10 minutes, stirring occasionally, allowing the vegetables to sweat.
Next add the stock and all other ingredients, bring to a simmer, cover and cook for a further 10 minutes.
Stir in the fresh basil and serve.
NUTRITIONAL INFORMATION PER SERVING
Calories - 76, Carbohydrates - 15.4g, Protein - 2.6g, Fat - 1.4g