Go Back
–+ servings
Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Mediterranean Vegetable Soup in rustic bowl

Quick AndEasy Mediterranean Vegetable Soup

Karon Grieve
A deliciously tasty soup that is so quick and easy to make and just packed with sunshine flavours
5 from 1 vote
Print Recipe Bookmark Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soup
Cuisine Mediterranean
Servings 6 people
Calories 174 kcal

Ingredients
 

  • 1 onion diced
  • 1 stick celery diced
  • 2 cloves garlic minced
  • 1 courgette zucchini
  • 1 aubergine eggplant
  • 1 red pepper diced
  • 1 green pepper diced
  • 1 yellow pepper diced
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oragano
  • 1/2 tsp dried rosemary
  • 1 lt vegetable stock
  • 2 tbsp tomato puree
  • 200 g cherry tomatoes halved
  • 400 g chickpeas canned
  • 150 g spinach
  • salt and pepper
Metric - US Customary

Instructions
 

  • Saute the onion and celery for 2 minutes then add the garlic for 1 minute
  • Add the diced vegetables and stock with the herbs and simmer for 15 minutes. Keep some of the courgette/zucchini and sllice into thin coins
  • Add the halved tomatoes, spinach, courgette/zucchini cooins and chickpeas and cook for a further 10 minutes till everything is tender
  • Serve the soup with mozzarella pearls, toasted pine nuts or almonds and basil leaves. Or with pesto and parmesan

Video

Notes

This soup will keep for about 4 days in the fridge and will freeze for up to 6 months.
Add toppings of your choice when it comes to serving.
This is a super tasty, low calorie and healthy soup perfect for those following the low carb Mediterranean diet

Nutrition

Calories: 174kcalCarbohydrates: 32gProtein: 9gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 42mgPotassium: 859mgFiber: 10gSugar: 10gVitamin A: 3406IUVitamin C: 103mgCalcium: 93mgIron: 4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove