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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This vegie soup is hearty, budget-friendly and loaded with fibre to keep you satisfied. <br/><br/><i>Images and text from Veggie Food by Murdoch Test Kitchen, photography by Jared Fowler. Murdoch Books RRP $24.99.</i>
1 Place beans in a large bowl, cover with cold water and soak overnight. Rinse, then transfer to a saucepan, cover with cold water and cook for 45 minutes, or until just tender. Drain.
2 Heat the olive oil in a saucepan. Add the leek and onion and cook over medium heat for 2–3 minutes without browning, until they start to soften. Add the carrot, celery and zucchini and cook for 3–4 minutes. Add the tomato paste and stir for 1 minute. Pour in the vegetable stock and 5 cups water and bring to the boil. Reduce the heat to low and simmer for 20 minutes.
3 Add the pumpkin, potato, parsley and beans and simmer for a further 20 minutes, or until the vegetables are tender and the beans are cooked. Season well.
4 Serve with crusty bread (we used wholegrain bread).
Calories 160 cal
Kilojoules 670 kJ
Total fat 4.3 g
Saturated fat 0.7 g
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