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    Vegetable and lentil soup

    A nourishing soup for a cool winter's day

    Serves: 4


    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


    1. Heat oil in a large deep saucepan over medium heat. Cook onion, celery and garlic until softened.

    2. Add sweet potato and cauliflower, cook for 2 minutes.

    3. Add stock, lentils, tomato and bring to the boil.

    4. Allow to simmer for 15 minutes or until vegetables are soft.

    5. 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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