Hearty vegetable soup

Preparation: 15 minutes. Cooking: 30 minutes.

Thanks to NHS Choices for contributing this recipe.


  • Vegetable oil (0.5 tbsp)
  • 1 medium onion, sliced
  • 2 small carrots, peeled and sliced
  • 1 leek, sliced
  • 2 sticks of celery, sliced
  • 1 tin of chopped
  • tomatoes (400g/14oz)
  • Vegetable stock (1.75 pints)
  • Tomato puree (1.5 tbsp)
  • Green beans (80g/3oz)
  • Frozen peas (80g/3oz)
  • Dry pasta (50g/2oz)
  • Dried mixed herbs (1.5 tsp)
  • Black pepper
Serves 6


  1. Heat the oil in a large pan. Add the onion, carrots, leeks and celery and fry until sizzling. Reduce the heat, cover and cook gently for 5 minutes, stirring if needed.
  2. Add the tomatoes, stock, tomato puree, beans and frozen peas. Raise the heat to the maximum to continue boiling.
  3. Add the pasta, herbs and pepper.
  4. Reduce the heat and simmer for 15 minutes or until the pasta is cooked, stirring frequently to make sure the pasta doesn’t stick.

If you like your soup spicy, add 1–2 tsp curry powder of your choice along with the tomatoes. For extra calories, add grated hard cheese.


Suitable for:

  • people with a dry or sore mouth
  • people with sickness or nausea
  • people with problems chewing or swallowing
  • healthier-eating recipe

Nutritional information (per portion):

Energy 78kcal; Protein 3.6g; Total fat 1.9g (of which saturates 0.3g); Carbohydrate 12.9g; Fibre 2.9g