If you are a bit behind with your daily vegetable intake and are looking for a way to stuff all five servings into one meal – try this hearty veggie soup. As it’s completely meat-free and super low-calorie, you don’t have to worry about going back for seconds with this one!

Make this in bulk and package it up to enjoy for lunches and dinners throughout the week when you’re not in the mood to cook, or take it along to a family get together to serve to a crowd. Pair it with a side of crusty bread and top it off with a generous serving of parmesan and enjoy!

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 brown onions, finely chopped
• 1 carrot, cut into 1cm pieces
• 2 garlic cloves, crushed
• 1 red capsicum, cut into 1cm pieces
• 2 x 400g cans cherry tomatoes in juice
• 1.5 litres chicken style liquid stock
• 300g orange sweet potato, sliced
• 250g packet zucchini noodles
• 1 celery stalk, thinly sliced
• 400g can pinto beans, drained, rinsed
• 1 cup frozen peas
• 1/4 cup finely grated parmesan
• 1/4 cup fresh flat-leaf parsley leaves

Method

1. Heat oil in large saucepan over medium-high heat. Cook onion and carrot, stirring, for 5 minutes or until soft. Add garlic and capsicum. Cook, stirring, for 1 minute until fragrant.
2. Add tomatoes and stock. Bring mixture to a simmer. Reduce heat to medium. Cook for 10 minutes.
3. Next, add sweet potato. Cook for a further 3 minutes. Add zucchini, celery, beans and peas. Cook for 3 minutes or until vegetables are tender.
4. Ladle soup among serving bowls. Top with parmesan and parsley. Serve.