An assortment of vegetables cooked in tomato juice and stock makes a simple, satisfying soup that tastes terrific. For this recipe you can take advantage of frozen vegetables, such as broccoli, beans and peas. They cut down on preparation time, and are just as nutritious as fresh vegetables.
Instead of weighing out 4 types of frozen vegetables, use 250 g (8½ oz) frozen mixed vegetables. There are many different mixtures for simmering or stir-frying; all are great for making quick soups. * For a hearty soup, add 1 can borlotti beans, about 400 g, drained and rinsed, with the frozen vegetables. Before serving, swirl 1 tsp pesto into each bowl of soup and sprinkle with 1 tsp lightly toasted pine nuts. * The soup can be varied according to the fresh or frozen vegetables you have in the house. For example, try 1 peeled sweet potato with, or instead of, the ordinary potato and add 1 peeled and diced turnip.
This is a good example of a ‘cold-start’ recipe, in which the vegetables are added straight to the liquid without being cooked in fat. The resulting soup is virtually fat free. * Different fruit and vegetables contain different phytochemicals, so it is important to eat a variety. This soup includes a good mixture of vegetables.
Excellent source of vitamin A, vitamin C. Good source of vitamin B6. Useful source of iron.