Lunch recipe: Fresh provençal soup

A delicious fresh soup packed with vegetables

Cooking time: 30 minuets

Serves: 1

Per serving: 294 calories

You will need:

• 1 medium carrot
• 1 clove garlic
• 1 stick celery
• 50g baby new potatoes
• 300ml vegetable stock
• 2 spring onions
• 1 ripe tomato
• 1 small courgette
• 30g fine beans
• handful of fresh basil
• 1 tsp green pesto
• 1 small wholemeal roll (45g)

 Method:

1. Thinly slice 1 medium carrot, 1 clove garlic and 1 stick celery, and dice 50g baby new potatoes (leaving the skin on).
2. Pop in a non-stick pan with 300ml hot vegetable stock and bring to the boil, then simmer for 15 mins.
3. Stir in 2 sliced spring onions, 1 chopped ripe tomato, 1 small diced courgette, 30g fine beans and a handful of fresh chopped basil, and simmer until everything is tender.
4. Serve swirled with 1 tsp green pesto and a small wholemeal roll (around 45g) for mopping it up.

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