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Recipe Of The Week - Summer Vegetable Soup

22.09.2015

It's  that time of year again when we need to re-think our weekly menus to better suit the weather. With the days become shorter and colder, soup makes for a filling and satisfying dish. However, we will compromise with you and start off gently with a summer vegetable soup in order for you to hold on to those last summer flavours! The versatility of soup makes it ideal for take to work lunches, a filling lunch on the go, a small main meal, or a great starter, whatever your use, soup pretty much covers it.

Hint: Why not make too much to freeze and use at a later date?

Ingredients

  • 1/4 onion, sliced
  • 1/2 garlic clove, crushed
  • 1 tsp extra virgin olive oil
  • 250ml vegetable stock
  • 1 courgette, sliced
  • 100g fresh tomatoes, skinned and chopped
  • 1/2 red pepper, diced
  • 1/2 green pepper, diced
  • 1 tsp pesto

 

Serves 1

Method

  1. Fry the onion and garlic in the olive oil
  2. Add the stock, courgette, tomatoes and peppers, then simmer for 25 minutes until cooked (optional: remove several pieces of veg before blending and add back in at the end for a change in texture.
  3. Use a hand blender to whizz into a smooth consistency
  4. Serve with the pesto swirled on top

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How can our Power Up & Motivate With Positive Nutrition Series boost the energy and engagement in your workplace? For an informal conversation please call Anna on 07778 218009.



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