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Garden vegetable soup

  • 30 minutes
  • 6 portions
recipe image Garden vegetable soup


  • 40 gram Flora Original margarine spread
  • 1 onion chopped
  • 2 celery sticks chopped
  • 2 carrots chopped
  • 2 teaspoons Continental Powdered chicken stock salt reduced
  • 2 1/2 cups water
  • 150 grams pumpkin chopped
  • 1 chopped tomato
  • 1 small red capsicum chopped
  • 425 grams tinned mixed beans drained
  • cracked black pepper to taste
  • chopped chives to garnish

Nutrition Facts

Energy (kcal)145 kcal
Energy (kJ)608 kJ
Protein (g)5.5 g
Carbohydrate incl. fibre (g)20.6 g
Carbohydrate excl. fibre (g)14.6 g
Sugar (g)5.1 g
Fibre (g)6.0 g
Fat (g)5.8 g
Saturated fat (g)1.1 g
Unsaturated fat (g)4.3 g
Monounsaturated fat (g)2.4 g
Polyunsaturated fat (g)1.8 g
Trans fat (g)0.4 g
Cholesterol (mg)0 mg
Sodium (mg)300 mg
Salt (g)0.75 g
Vitamin A (IU)5661 IU
Vitamin C (mg)20.1 mg
Calcium (mg)26 mg
Iron (mg)0.37 mg
Potassium (mg)252 mg


  1. Heat Flora Original Spread over a high heat in alarge saucepan. Fry onion, celery and carrot until soft
  2. Dissolve stock powder in water then add to the saucepan with pumpkin, tomato and capsicum. Bring to the boil, reduce heat, cover and simmer for 15 minutes or until vegatables are soft. Add bean mix and simmer for 5 minutes longer.
  3. Puree soup in a blender until smooth. Reheat before serving sprinkles with pepper and chives