During pregnancy, the requirement for 2 to 3 cups of vegetables per day can seem daunting. Making delicious vegetable soups is an easy way to consume your daily vegetable requirement.
Serves: 6 people
2 leeks (trimmed, washed & sliced)
2 stocks celery (sliced)
750 g zucchini (sliced)
1 carrot (peel & slice)
1 large potato (peel & slice)
30 g margarine
3 1/2 cups water
2 chicken stock cubes
2 tablespoons chopped parsley
1/2 cup plain yogurt
some cream (if preferred)
pepper to taste
1.
Heat margarine in a non-stick saucepan. Add vegetables and stir fry.
2.
Cover pan and cook over medium heat for 5 minutes.
3.
Add water, crumbled stock cube and pepper.
4.
Bring soup to boil, reduce heat.
5.
Simmer with pan covered for 15 minutes until vegetables are tender.
6.
Stir in parsley.
7.
Puree vegetables and liquid in food processor.
8.
Return soup to saucepan adding yogurt and reheat without boiling. Serve warm with a dash of cream.
