QUICK FACTS
PREPARATION TIME
5 min (for 8 serves)
COOKING TIME
15 min (for 8 serves)
SOUP
Vegetable
SUMMARY
Looking for a quick, tasty and healthy soup recipe? Well you have come to the right place! This savory and low-fat dish with a mild kick will provide you with good amounts of vitamins, minerals and antioxidants to help boost your immune system.
INGREDIENTS
3.00 tablespoon (41 g)
olive oil
3.00 clove (9 g)
garlic, minced
3.00 tablespoon (7 g)
fresh mixed herbs, chopped
1.50 chili (15 g)
hot pepper, minced (optional)
1,500 g
crushed tomatoes, canned
3.00 cup (765 g)
chicken stock
8 g
Splenda intense sweetener
3.00 cup (780 g)
skim milk
2 g
sea salt
2 g
black pepper, ground
METHOD
1. Heat oil in a large saucepan over medium heat. Add garlic and crushed red pepper (if using); cook, stirring, until fragrant, about 30 seconds.
2. Add tomatoes, stock, herbs and sugar. Bring to a boil; reduce heat and simmer for 10 minutes.
3. Stir in milk and heat through, about 2 minutes.
4. Ladle in serving bowls.
5. Serve and enjoy.
NUTRITIONAL PANEL
Per Serve
Energy:
269.8 kJ (64.5 kcal)
Protein:
3.8 g
Total Fat:
0.6 g
-Saturated:
0.6 g
-Mono-Unsaturated:
0.1 g
-Poly-Unsaturated:
0.0 g
Total Carbs:
8.4 g
-Complex Carbs:
0.9 g
-Sugar:
7.4 g
Fibre:
1.7 g
Water:
238.9 mL
Alcohol:
0.0 g
Cholesterol:
2.0 mg
