Sam's Nutritional Menu

Spring Minestrone Soup




×          3 tbsp. olive oil

×          2 leeks, finely sliced

×          2 celery sticks, finely chopped

×          2 courgettes, quartered lengthwise then   chopped

×          4garlic cloves, finely chopped

×          1 litre of vegetable stock

×          250g asparagus (cut off woody ends then chop)

×          100g of frozen peas

×          200g broad beans



1) Heat the oil in a large pan, add the leeks and celery, and cook for 8 minutes until soft. Add the courgettes and garlic. Cook gently for 5 minutes more.  

2) Pour in the stock and simmer, covered, for 10 minutes. Add the asparagus, peas and broad beans and cook for a further 4 minutes until cooked through. Season well and serve with crusty bread


                                                                    Extra Bit (Per Serving)


Calories – 188

Protein – 10g

Carbs - 13g

Fat – 11g

 Saturated Fat – 2g

Fibre – 11g

Sugar – 7g

Salt – 0.7

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