Creamy vegetable soup

  • Skill Easy
  • Prep time 10 mins
  • Cook time 20 mins
  • Servings 6

Ingredients

  • 2 small carrots
  • 2 celery stalks
  • 1 red capsicum
  • 1 small brown onion
  • 2 cloves garlic
  • 45g margarine
  • 1/3 cup plain flour (50g)
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • 2 cups water
  • 3 tsp reduced salt vegetable stock powder
  • 3 cups So GoodTM Almond Unsweetened
  • 1 cup small broccoli florets
  • 1 cup whole corn kernels
  • 1 cup frozen peas

Method

  1. Finely dice carrots, celery, capsicum and onion. Crush garlic.
  2. Melt margarine in a large non-stick saucepan on medium-heat, until bubbling. Add carrots, celery, capsicum, onion and garlic. Cook until tender (approximately 5 minutes). Stir in flour, thyme and oregano and cook for 30 seconds. Gradually whisk in water to form a thick sauce.
  3. Whisk in stock powder and almond milk. Bring to a simmer, then add broccoli, corn and peas. Simmer gently for 10 minutes, stirring frequently, until broccoli is tender.
  4. Season soup with salt and pepper to taste. Ladle into warm serving bowls.

Tips

  • Parsley or fresh thyme make a nice garnish if you have some on hand.
  • For a gluten free option, choose gluten free stock
  • Per Serve
  • Energy (kJ)
    814
  • (Cal)
    195
  • Protein (g)
    7
  • Fat (g)
    9
  • Saturated Fat (g)
    3
  • Carbohydrate (g)
    19
  • Sugars (g)
    6
  • Dietary Fibre (g)
    6.9
  • Sodium (mg)
    430
  • Potassium (mg)
    404
  • Calcium (mg)
    212
  • Iron (mg)
    1.9