It’s soup season again and this provides an easy way to use up the leftover vegetables in your fridge.  With lots of sniffles and sneezes to be heard, the warmth of soup works wonders.  Add some spice and you’ll feel even better.  This soup was made with standard ingredients found in my cupboard and freezer, as well as a random leftover stalk of broccoli and a remaining lonely spring onion.  It’s packed full of vegetables, about 2.5 serves per serve in fact!  Make a soup with your leftover vegetables and help keep those sniffles at bay.

Bite size vegetable and pork soup

Serves 2

Ingredients

240 grams pork loin fillet, finely sliced (as finely as you can)

1 x  medium carrot, peeled and diced

generous ½ cup (about 100 grams) broccoli stalk, trimmed and diced

generous ½ cup (about 100 grams) tin corn kernels, drained

generous ½ cup (about 100 grams) frozen peas

4 cups (1L) salt reduced chicken stock

1 tablespoon salt reduced soy sauce

1 x garlic clove, peeled

1 x small red chilli, seeds removed

½ teaspoon sesame oil

1 x spring onion, green and part of white finely sliced on diagonal

Steps

• Add whole garlic clove and red chilli to chicken stock and soy sauce to saucepan and bring to boil
• Add carrot, broccoli and peas, bring to a simmer and cook for 6 minutes (or until vegetables cooked)
• Add corn and cook for 2 minutes
• Add pork, sesame oil and spring onion (leaving some as a garnish), cooking for a further 2 minutes (or until pork cooked)
• Remove whole garlic clove and red chilli
• Serve and garnish with remaining spring onion

Per Serve

1254 kJ, protein 37g, total fat 5.5 g, sat fat 1.3 g, carbs 20.9 g