Vaalia Tomato and Fennel Soup (Vegetarian, low-fat, low kilojoule)
Serves 4
Ingredients
- 1 litre Vegetable stock
- Salt & Pepper to taste
- 1 tbsp Olive Oil
- 1 sm Fennel Bulb, chopped
- 1 Brown Onion, diced
- 2 Celery Stalks, diced
- 1 Leek, diced
- 1 Potato, peeled & diced
- 300g Fresh Tomatoes, diced
- 1 clove Garlic, crushed
- Vaalia Low Fat Natural Yoghurt - to serve
- Fresh Basil - to serve
- Crusty Bread - to serve
Method
- Heat a heavy-based saucepan over medium heat. Add olive oil to the pan and add the onion, celery and leek. Cook for 5 minutes, stirring often.
- Add the potato, tomatoes, fennel and garlic and cook for a further 3 minutes. Season and add enough stock to cover the vegetables. Bring to the boil. Reduce heat and simmer for approx. 15 minutes or until the potato is cooked.
- Remove from heat. Puree the soup with a hand blender. To serve, bring soup back to the boil, add seasoning to taste, and add Vaalia Low Fat Natural Yoghurt and some fresh basil leaves.
- Serve soup with crusty bread
Variations: You can replace fennel with a different vegetable of your choice, red capsicum or mushroom work well with tomatoes.
Vaalia Tomato and Fennel Soup - Nutritional analysis per serve:
568kJ (135 Calories); 7g Protein; 5.2g Total Fat (1.3g Saturated Fat); 13g Carbohydrate
(6.8g Sugar); 94mg Calcium (12% RDI).
Did you know…?
Vaalia is the only yoghurt in Australia to contain the active culture or probiotic Lactobacillus GG or LGG. LGG has been proven to help re-establish good intestinal bacteria after antibiotic treatment[1].
[1] Manley et al, 2007. Probiotic treatment of vancomycin-resistant enterococci: a randomized control trial. Medical Journal of Australia; 186:9:454-457.
