RAINBOW SOUP

Name: RAINBOW SOUP
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 500ml vegetable stock (1 vegetable stock pot and 1 very low-salt vegetable stock cube dissolved in 500ml boiling water); 2 garlic cloves, peeled and thinly sliced; 60g tinned sweetcorn, drained, or baby corn, thinly sliced; 50g sugar snap peas, thinly sliced; 100g carrot, peeled and cut into thin strips; 3 spring onions, trimmed and thinly sliced; 1 tbsp low-sodium light soy sauce; 1 tbsp rice vinegar; ½tsp hot pepper sauce; ½red pepper, deseeded and thinly sliced; ½green pepper, deseeded and thinly sliced; 60g red cabbage, thinly sliced; 5g cornflour; 1 tbsp Henderson’s relish or Worcestershire sauce

3 steps

Prep:15minCook:10min

We adore rainbows, so why not enjoy the same spectrum of colours in a soup? Sadly you’ll find no pots of gold lurking at the bottom, but you will find a bowl of sheer comfort that will cheer you up in seconds! So colourful, so tasty and if you add a tiny bit of chilli then it’d be the perfect cure for a cold!

Updated at: Thu, 17 Aug 2023 06:37:38 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories55.9 kcal (3%)

Total Fat0.4 g (1%)

Carbs11.9 g (5%)

Sugars4.5 g (5%)

Protein2.2 g (4%)

Sodium579.9 mg (29%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

500mlvegetable stock

1 vegetable stock pot and 1 very low-salt vegetable stock cube dissolved in 500ml boiling water

2garlic cloves

peeled and thinly sliced

60gsweetcorn

tinned, drained, or baby corn, thinly sliced

50gsugar snap peas

thinly sliced

100gcarrot

peeled and cut into thin strips

3spring onions

trimmed and thinly sliced

1 Tbsplow-sodium light soy sauce

1 Tbsprice vinegar

½ tsphot pepper sauce

0.5red pepper

deseeded and thinly sliced

0.5green pepper

deseeded and thinly sliced

60gred cabbage

thinly sliced

5gcornflour

1 Tbsprelish

or worcestershire sauce

Instructions

Step 1

Pour the stock into a large saucepan, add the garlic and place over a medium heat. Bring to the boil, then reduce the heat and simmer for 2–3 minutes – the stock should still be bubbling slowly. Add three-quarters of the sweetcorn or baby corn, sugar snap peas, carrot and spring onions. Bring the stock back to the boil, add the soy sauce, rice vinegar and hot pepper sauce and again reduce the heat and simmer for another 2 minutes.

Step 2

Add the remaining sweetcorn or baby corn, carrot and sugar snap peas, along with the peppers and cabbage, reserving a little of the vegetables for a garnish. Simmer the soup for another minute.

Step 3

Mix the cornflour with 1 tablespoon of water, add it to the soup and simmer for 1 more minute, then stir in the Henderson’s relish or Worcestershire sauce and serve with the reserved vegetable garnish.