Vegetable Soup

  • difficulty


  • serves


  • cooks in

    15 to 30 mins

  • calories

    182 per serving


  • 1/2 White Onion, diced
  • 1 medium Carrots, diced
  • 1 sticks of Celery, diced
  • Garlic Clove
  • 30g of Chickpeas (omit from 30 day lean)
  • 1/2 tin chopped tomatoes
  • 275ml of Water
  • 1 Slices of Rye Bread (optional) (omit from 30 day lean)
  • Small handful of Spinach

Cooking Directions

  1. Add the onion, carrot and celery to a non-stick pan with the garlic. Dry fry (no oil) over a medium heat.
  2. Drain the chickpeas and add to the pan along with the tinned tomatoes and continue cooking until all the ingredients are softened.

  3. Add the water to a large non-stick pan and bring to the boil. Add the fried ingredients, turn down the heat slightly and simmer for 20 minutes.

  4. Tip the simmered vegetables and chickpeas into a blender and blend until you've got your desired soup consistency.

  5. Serve the vegetable soup with a slice of rye bread (or toast if preferred), and top with a handful of spinach.