Spring Vegetable Soup 

Rating: (6 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

A delicious, low-calorie soup to make the most of in-season veggies.

Ingredients:

3 tsp olive oil

1 red onion, diced finely

1 red capsicum, diced finely

2 bunches asparagus, woody ends removed, sliced finely

1 L salt-reduced vegetable stock

2 Tbsp tomato paste

3 - 4 drops of Tabasco Sauce, or to taste

Directions:

Add the oil to a large saucepan and heat. Add onion and capsicum and stir-fry for 1 minute. Add stock and tomato paste and stir well to combine all ingredients.

Bring soup to a boil over medium heat, stirring occasionally. Reduce heat and cook gently until vegetables are almost tender, about 5 minutes.

Stir in asparagus and continue cooking for 5 minutes. Remove from heat, season to taste with Tabasco sauce and serve.

Variations:

Can be served with freshly grated Parmesan cheese and/or grissini sticks, bread or toast, if desired. Allow for the additions in the nutritional information.

Author:

Asparagus Australia

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