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A nourishing soup for a cool winter's day
16 June 2014
•1 min read
Nothing beats using your own fresh produce or materials around the house. If you’re missing a thing or two, tick the items you need to add to your shopping list.
750 ml salt-reduced chicken or vegetable stock
2 teaspoon olive oil
1 red onion, diced
2 celery sticks, finely sliced
2 garlic cloves, crushed
500 g sweet potato, diced into 1 cm pieces
400 g can lentils, drained
400 g tin tomatoes
125 g broccoli, cut into small florets
125 g cauliflower, cut into small florets
Continental parsley, chopped, to serve
Heat oil in a large deep saucepan over medium heat. Cook onion, celery and garlic until softened.
Add sweet potato and cauliflower, cook for 2 minutes.
Add stock, lentils, tomato and bring to the boil.
Allow to simmer for 15 minutes or until vegetables are soft.
Add broccoli and simmer for a further 3 minutes until all vegetables are cooked.
This recipe was provided by the Dietitians Association of Australia.
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