Main Menu

Winter Soup


A thick vegetable soup which is a delicious meal in itself. Server the soup with thin shavings of Parmesan and warm ciabatta bread.

Nutritional Values
Calories : 285 | Sugars : 11g | Protein : 16g | Fat : 12g | Carbohydrate: 29g | Saturates: 3g

Cooking Time: 20 Mins Serves 4


  • 2 tbsp olive oil
  • 2 leeks, thinkly sliced
  • 2 zucchini, chopped
  • 2 garlic cloves, crushed
  • 14-0z chopped tomatoes
  • 1 tbsp tomato paste
  • 1 bay leaf
  • 3 cups vegetable stock
  • 14 oz can garbanzo beans, drained
  • 8 oz spinach
  • 1 oz Parmesan cheese, thinkly shaved
  • salt and pepper as needed
  • crusty bread , to server


  1. Heat the oil in a heavy-bottomed saucepan. Add the sliced leeks and zucchini and cook over a medium heat, stirring constantly for 5 minutes.
  2. Add the garlic, chopped tomatoes, tomato paste, bay leaf, vegetable stock, and garbanzo beans. Bring to the boil, lower the heat and simmer, stirring ocasionally, for 5 minutes.
  3. Shred the spinach finely, add to the soup and boil for 2 minutes. Season to taste with salt and pepper.
  4. Remove the bay leaf. Pour into a soup tureen and sprinkle over the parmesan. Serve with crustly bread or bread of your choice.




No comments yet.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.