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Ingredients

  • 1 garlic clove, finely chopped
  • 2cm piece ginger, finely chopped
  • 1 onion, chopped
  • 100g butternut pumpkin, peeled, seeded, chopped
  • 2 over-ripe tomatoes, chopped
  • 1 zucchini, chopped
  • 50g cauliflower, chopped
  • 50g green beans, trimmed and chopped
  • ½ bunch flat-leaf parsley, leaves and stems finely chopped
  • 1 sprig rosemary
  • 1L salt-reduced vegetable stock

Method

Place all the ingredients in a large saucepan over medium heat. Cook, stirring occasionally, for 20 minutes or until the vegetables are very tender. Season with freshly ground black pepper and serve.

Serves: 4

Recipe from CSIRO Protein Plus, by Professor Jane Bowen, Professor Grant Brinkworth and Genevieve James-Martin. Published by Macmillan Australia.