Vegetable Soup
Prep: 15 mins
Cook: 50 mins
Serves: 6
A great recipe to prepare ahead of time and freeze for the week ahead.


  • 1 tbs olive oil
  • 1 onion, diced
  • 2 sticks celery, thickly sliced
  • 2 tsp dried Italian herbs
  • 3 cups reduced-salt vegetable stock
  • 400 g can no-added-salt diced tomatoes
  • 1 tbs no-added-salt tomato paste
  • 3 cups water
  • 5 cups mixed fresh or frozen vegetables
  • pepper


  1. Heat oil in a large pot over medium heat.
  2. Add onions, celery, and Italian herbs. Season with pepper.
  3. Cook, stirring frequently, for 5 to 8 minutes.
  4. Add stock, tomatoes with juice, tomato paste and 3 cups water to pot; bring mixture to a boil.
  5. Reduce heat to a simmer and cook, uncovered, for 20 minutes.
  6. Add vegetables to pot, and return to a simmer.
  7. Cook, uncovered, for 20 to 25 minutes or until vegetables are tender. If using frozen vegetables, cook for 5 minutes.
  8. Season with pepper, to taste.

Healthy tip!

Try mustard instead of mayonnaise to add extra flavour to your salads and sandwiches.

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Nutrition Information

per serving per 100g
Energy 744 kJ 142 kJ
Protein 5.4 g 1 g
Fat, total 7.5 g 1.4 g
— saturated 1.2 g 0.2 g
Carbohydrate 16.2 g 3.1 g
— sugars 9.3 g 1.8 g
Sodium 629.9 mg 120.4 mg
Fibre 12.9 g 2.5 g

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