Hearty Sardine and Vegetable Soup
A light yet hearty sardine and vegetable soup, packed with protein and low in calories, perfect for a quick and satisfying meal.
10 min
Prep
10 min
Cook
4
Serves
370
Calories
Macros · per serving
31g protein
30g carbs
14g fat
Ingredients
For 4 servings
- 4 can canned sardines
- 1 tablespoon olive oil
- 1 onion
- 2 clove garlic
- 2 carrot
- 2 celery stalk
- 1 cup frozen peas
- 6 cup vegetable broth
- 1 can canned diced tomatoes
- 1 teaspoon dried thyme
- black pepper — to taste
- salt — to taste
Instructions
- 1
Dice the onion and crush the garlic cloves.
- 2
Chop the carrots and celery into small pieces.
- 3
In a large pot, heat olive oil over medium heat. Add onions and garlic, sautéing until softened.
- 4
Add carrots and celery to the pot and cook for about 3 minutes until slightly tender.
- 5
Pour in the vegetable broth and canned tomatoes, then stir in the dried thyme. Bring to a boil.
- 6
Reduce to a simmer and add in the frozen peas. Cook for an additional 5 minutes.
- 7
Open the cans of sardines, drain, and gently mix them into the soup, breaking them slightly with a spoon.
- 8
Season with salt and black pepper to taste and serve hot.
Cook it this week.
NeatEat plans Hearty Sardine and Vegetable Soup — and the rest of your week — around your budget, groceries included.