Cabbage and Butternut Squash Soup
A truly delicious tomato based cabbage and butternut soup and topped with tasty cheese.
Servings: 4 people
Calories: 128kcal
Equipment
Ingredients
- Low calorie oil spray
- 1.2 litres water
- 250 ml passata
- 3 stock cubes chicken or vegetable
- 1 stockpot peppercorn or generous amount of pepper
- 50 g soy mince
- 2 cups cabbage shredded
- ½ butternut squash peeled, deseeded and roughly chopped in to large chunks
- 2 sticks celery sliced
- 1 onion diced
- 2 cloves garlic minced
- Seasoning
- 40 g low fat cheese
Instructions
- Saute the onion and minced garlic in a deep based pan with oil spray until the onions are translucent.
- Add all the other ingredients except the soya mince, cheese and cabbage and simmer for 20-30 minutes until the butternut squash is tender.
- Add the soya mince and shredded cabbage, pop the lid on and simmer for 5 minutes.
- Serve and spritz with Tesco’s Spanish Extra Virgin Olive Oil 2 Calorie oil spray and sprinkle with grated cheese.
Nutrition
Calories: 128kcal | Carbohydrates: 24g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 160mg | Potassium: 780mg | Fiber: 5g | Sugar: 8g | Vitamin A: 10430IU | Vitamin C: 42.2mg | Calcium: 129mg | Iron: 2.6mg