Created by the No.1 baby and children's food expert, Annabel Karmel, this soup is packed full with veggies for the whole family to enjoy!
- 2 Knorr Zero Salt Vegetable Stock Cubes
- 1 tinned chopped tomatoes
- 50 g pasta shapes
- 1 L of water
- 2 carrots peeled and finely diced
- 2 celery sticks diced
- 2 leeks chopped
- 2 small red onions finely diced
- 60 g green beans sliced
- 50 g button mushrooms sliced
- 2 cloves garlic crushed
- 1 tbsp tomato puree
- 1 tbsp plain flour
- 2 tbsp olive oil
Heat the oil in a deep saucepan. Add the leeks, carrots, celery and onions, fry for 2 minutes. Add the garlic, puree and flour then stir for 30 seconds. Add the Knorr Zero Salt Veggie Stock Cube, water and tinned tomatoes then simmer for 15 minutes.
Cook the pasta in boiling water with the green beans and cook for 3-4 minutes. The drain.
Add the cooked green beans, pasta and mushrooms to the soup and simmer for a further 3-4 minutes then serve.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||202.1 kcal|
|Protein (g)||4.66 g|
|Sugar (g)||8.37 g|
|Fat (g)||8.74 g|
|Fibre (g)||5.1 g|
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