Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Chop the onion, garlic and tomato. Heat 20 ml of the olive oil in a saucepan and soften them over low heat for 5 minutes.
- Cut the carrot and courgette into 2 cm cubes. Trim the green beans and cut into 3 cm pieces. Add to the saucepan.
- Add 1.2 litres of water and the salt. Bring to the boil, reduce to medium heat and cook for 20 minutes, until the vegetables are tender.
- Blend about half the soup and stir it back into the rest. Serve with the reserved 10 ml of olive oil.
Shopping tip
Without potato the soup is lighter; to thicken it, blend part of the vegetables and leave the rest in pieces.
Where it fits in your week
Quick enough for a weeknight.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.