18Ingredients
100Calories
50Minutes

Ingredients

  • 1 tablespoon olive oil
  • 2 leeks (thinly sliced, white parts only)
  • 2 garlic cloves (minced)
  • 2 teaspoons dried thyme
  • 1 broccoli (medium thick, stalks, florets removed, for the pesto, reserving the thick stems)
  • 6 cups chicken stock (I use Massel vegan chicken stock)
  • 2 cups cauliflower florets (removed, reserving the thick stems)
  • 1 cup green beans (baby, trimmed & cut into 2cm lengths)
  • 1 medium zucchini (trimmed)
  • 1 cup snow peas (trimmed & sliced)
  • 1 cup brussels sprouts (baby, trimmed & halved, or regular ones quartered)
  • lemon juice (to serve)
  • black pepper (Crack, to serve)
  • 2 garlic cloves
  • 1 cup basil leaves
  • 1 cup broccoli florets (as reserved above from the soup)
  • 2 tablespoons lemon juice
  • 3 tablespoons peanut oil (or olive oil)
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NutritionView more

100Calories
Sodium7%DV160mg
Fat7%DV4.5g
Protein10%DV5g
Carbs4%DV12g
Fiber12%DV3g

PER SERVING *

Calories100Calories from Fat45
% DAILY VALUE*
Total Fat4.5g7%
Saturated Fat0.5g3%
Trans Fat
Cholesterol<5mg1%
Sodium160mg7%
Potassium380mg11%
Protein5g10%
Calories from Fat45
% DAILY VALUE*
Total Carbohydrate12g4%
Dietary Fiber3g12%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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