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Green summer soup

Special Diets

Vegetarian
Green summer soup
A refreshing and gloriously green summer soup packed with herbs, vegetables and flageolet beans.
Serves
4
Prep
15 minutes
Cook
20 minutes

Nutrition information

Each 340g serving contains (excludes serving suggestion)
KCal
169
Carbs
8.7g
Fibre
4.5g
Protein
11.1g
Fat
9.0g
(Low)
Saturates
1.6g
(Low)
Sugars
5.0g
(Low)
Salt
0.35g
(Low)
Fruit/Veg Portion
3
Ingredients

Ingredients

  • 2 tsp rapeseed oil
  • 250g bunch asparagus, roughly chopped, with woody stalks removed
  • 2 cloves garlic, crushed
  • 1 bunch spring onions, trimmed and chopped
  • 1 400g tin flageolet beans, drained (265g drained weight)
  • 1 low-salt vegetable stock cube in 500ml boiling water
  • good pinch white pepper
  • 200g pack fresh spinach
  • 160g cucumber, chopped
  • handful (25g) mixed fresh herbs, such as parsley and basil
  • 1 x 150g avocado, peeled and stone removed
  • 3 tbsp 0% fat Greek-style yogurt
  • 4 slices cucumber, chopped
  • 3 radishes, sliced and chopped
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Method

Method

Recipe tips
  • Experiment with different herbs, such as mint or coriander. Works best with a combination of complementary herbs.
  • Try using lettuce or watercress in place of spinach.
  • Freezing instructions: Suitable for freezing before adding the herbs, avocado and yogurt. Defrost in the fridge then add the herbs, avocado and yogurt and blend.
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