Soup for All Seasons

For the Basic Red Minestrone (8-10 servings)


A large stock pot

2 white onions

1/2 teaspoon low fat spread

1 red onion

2 cloves garlic

4 sticks celery

4 carrots

2 medium beetroot

1 tin Cherry tomatoes

3 tablespoons low salt soy sauce

2 low salt stock cubes

White and black pepper

Fresh herbs

Bay leaf


Dice the onion.

 Fry gently with the garlic in 1/2 a measured teaspoon of low fat spread and some Frylight Sunflower oil, until starting to soften.

Dice the remaining raw vegetables and add to the pan. Fry for a couple of minutes to take on the onion flavours.

Add the soy sauce, stock, fresh herbs, pepper, tinned tomatoes and fill the pan with water.

Pop in a bay leaf and bring the soup to the boil then turn down to a simmer. Allow to bubble for around an hour to cook the vegetables and allow the flavours to infuse.

Serve simply and beautifully with a sprig of fresh basil.


For the Red Velvet Soup

(Hot or Chilled Version)

When you've had enough of the minestrone or just fancy a change, blitz the soup with a hand blender in the pan.

You can serve this hot.


For the chilled version, add the juice of a lime or lemon and some freshly crushed garlic. Chop some fresh mint into the soup.

To serve, use 1 measured teaspoon of 0% fat Greek yoghurt (0pp) and dot it into tiny blobs on the surface of the soup to compliment the citrus and garlic flavours.



If you want to add some variety, drop some cooked prawns into it. (Don't forget to calculate the propoints/calories).

If it's a really hot day, pop some ice cubes into the soup-it makes it really refreshing. If you have time, try making ice cubes containing lemon and fresh herbs to put in the soup for a decorative and flavoursome sparkle.

Serve with a slice of fresh lime.