I wanted to make a soup that was high in Iron with me being unwell lately, so using what I already had left in the veggie drawer I came up with this.

This is a super easy and quick soup to make, perfect for those cold winter nights, eat as a snack anytime of the day, I do sometimes have a homemade veg soup in the morning especially if I have a busy day ahead, put some into a thermos flask and take on your walk with you, or to work, veggies are not just for tea time you can eat them whenever you like.

The Below recipe makes 4 servings and I have included a copy of the nutrient sheet that I was given when adding the ingredients into my app.

I have called this Green Soup as I couldn’t think of another name instead of veg soup and it has a lot of green veggies in…..lol.

• 35 g Brocoli
• 1/2 Red Onion approx 28g
• 1 400g Tin chopped Tomatoes
• 148g Leeks
• 30g Spinach Leaves
• 30g Sugar Snap Peas
• 254g Carrots diced
• 30g Curly Kale
• Salt
• Pepper
• Mixed Herbs
• Garlic, fresh or granules

Dice the carrots and add to a pan of boiling water, just enough to cover them and par boil for about 10 mins, add the rest of the ingredients along with as much seasoning as you like, bring back to the boil for 5 mins turn off the heat and remove the pan lid and leave till you are ready to consume, this recipe will make 4 ample serving sizes at approx 78 calories per serving.

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 78
% Daily Value *
Total Fat 1 g	1 %
Saturated Fat 0 g	1 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 55 mg	2 %
Potassium 136 mg	4 %
Total Carbohydrate 15 g	5 %
Dietary Fiber 4 g	17 %
Sugars 10 g
Protein 3 g	6 %
Vitamin A	14 %
Vitamin C	29 %
Calcium	3 %
Iron	6 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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