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Dill, Tomato & Vegetable Soup
- 1 x 800 g can chopped tomatoes
- 1 x 440 g can chickpeas, rinsed and drained
- 1 onion, chopped
- 2 carrots, sliced
- 1 stick celery, chopped
- ½ green capsicum, chopped
- 1 teaspoon crushed garlic
- 2 teaspoons dried dill
- 1½ litres fat-free chicken stock
- 1 teaspoon paprika
- salt and freshly ground black pepper
Combine all ingredients in a large saucepan and bring to a boil. Lower heat and simmer for 30 minutes.
Serves 4
Per serve: Kilojoules: 511 Calories: 122
Fat: 2 g Saturated fat: 0.3 g Fibre: 6 g Carbohydrate: 19 g
Protein: 6.7 g
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