Diet Recipe: Vegetable and Pasta Soup (Low Fat)

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INGREDIENTS

• 250 g (8 oz) carrots, diced
• 250 g (8 oz) courgettes, sliced
• 2 large celery stalks, chopped
• 1 large onion, finely chopped
• 125 g (4 oz) cabbage, shredded
• 600 ml (1 pint) Chicken Stock
• 300 ml (1/2 pint) tomato juice
• 1 garlic clove, crushed
• 125 g (4 oz) small pasta shapes
• Salt and pepper

INSTRUCTIONS

1 Place all the vegetables in a saucepan with the stock, tomato juice and garlic.

2 Bring to the boil, then reduce the heat, skim off the scum that rises to the surface and add the pasta.

3 Season with salt and pepper, cover and simmer for 15-20 minutes or until all the vegetables and the pasta are tender.

4 Serve piping hot in warmed individ­ual soup bowls.

NUTRITION FACTS

• Calories: 150 Kcal
• Protein: 6 g
• Fat: 1 g
• Carbs: 30 g