2 savoury vegetarian soups even meat lovers devour

Savoury soups are a healthy and delicious way to introduce vegetables into your diet. Here are two recipe ideas that are great year-round.

Preparation time: 25 minutes. Cooking time: 45 minutes. Serves 6.

Ingredients:

• 10 ml (2 tsp) olive oil
• 1 medium onion, finely chopped
• 1 large stalk celery, finely chopped
• 10 ml (2 tsp) finely chopped fresh ginger
• 125 g (1⁄4 lb) green beans, cut into short pieces
• 2 medium potatoes, unpeeled, cut into small cubes
• 1 large carrot, peeled and cubed
• 1 medium yellow summer squash, quartered lengthwise, seeded and cubed
• 1 bay leaf
• 3 ml (3⁄4 tsp) salt
• 175 ml (3⁄4 c) fresh or frozen green peas
• 2 plum tomatoes, seeded and coarsely chopped
• 30 ml (2 tbsp) finely chopped basil leaves
• 7.5 ml (1 1⁄2 tsp) finely chopped thyme leaves

1. Heat oil in a large pan over medium heat. Add onion, celery and ginger. Sauté until very tender, 10 minutes. Add green beans, potato, carrot, squash, two litres (eight cups) water, bay leaf and salt. Simmer, covered, 20 minutes.
2. Uncover soup. Simmer 15 minutes. For the last five minutes, add peas, tomato, basil and thyme. Remove bay leaf. Serve.

Nutrition per serving: 88 calories, 3 g protein, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 17 g carbohydrates, 4 g fibre, 307 mg sodium

Preparation time: 10 minutes. Cooking time: 40 minutes. Serves 4.

Ingredients:

• 15 ml (1 tbsp) olive oil
• 5 cloves garlic, peeled
• 375 g (3⁄4 lb) potatoes, unpeeled and cubed
• 2 medium green peppers, seeded and cut into small squares
• 2 ml (1⁄2 tsp) dried rosemary
• 1 medium yellow summer squash, quartered lengthwise, seeded and cubed
• 1 large red onion, cut into small cubes
• 375 ml (1 1⁄2 c) carrot juice or low-sodium vegetable stock
• 375 g (3⁄4 lb) tomatoes, diced
• 5 ml (1 tsp) dried tarragon
• 3 ml (3⁄4 tsp) salt

1. Preheat oven to 220°C (425°F ). Combine oil and garlic in a large roasting pan; roast in oven five minutes. Add potato, capsicum and rosemary. Toss to coat. Roast until potato begins to soften, about 15 minutes.2. Stir in squash and onion. Roast 15 minutes longer.3. Combine the juice, tomato, tarragon and salt in a large saucepan. Bring to a boil over medium heat. Add vegetables.4. Pour 250 millilitres (one cup) water into roasting pan; scrape up any browned bits from bottom of pan. Pour the pan juices into the saucepan; simmer for two minutes and serve.Per serving: 229 calories, 7 g protein, 5 g fat (including 1 g saturated fat), 0 mg cholesterol, 45 g carbohydrates, 7 g fibre, 833 mg sodium

Healthy and delicious, these two soups prove that vegetarian options come in a wide variety of flavours. You can cook these up in large batches and freeze it for a handy lunch or snack.