Skip to content

Spaghetti Primavera Soup with Cheese and Garlic Rolls

 Spaghetti Primavera Soup with Cheese and Garlic Rolls


2 tspn olive oil

1 onion, finely chopped

2 tbs no-added-salt tomato paste

1 litre salt-reduced vegetable stock

2 cups water

50g thin spaghetti, broken into short lengths

1 large carrot, haved lengthways, thinly sliced

250g broccoli, cut into small florets

150g sugar snap peas, sliced

50g baby spinach leaves

Cheese and garlic rolls:

2 tbs reduced fat margarine spread

1 tbs grated parmesan cheese

1 tbs chopped fresh basil

1 small clove garlic, crushed

6 wholegrain dinner rolls, halved



  1. Heat oil in a large stockpot over a medium-high heat. Add onion. Stir over heat 2 minutes, until softened slightly. Add tomato paste. Stir over heat a further minute.
  2. Stir in stock and water. Bring to the boil. Add spaghetti and carrot. Reduce to a gentle simmer. Cover and simmer for 8 minutes, stirring occasionally.
  3. Stir in broccoli and snap peas. Simmer, uncovered for 2 to 3 minutes until vegetables are just tender. Remove from heat. Stir in spinach.
  4. To make Cheese and garlic rolls, preheat over to 180C (fan-forced). Mix margarine, parmesan, basil and garlic in a bowl. Spread over halved rolls. Place on an oven tray. Bake in preheated oven for 10 minutes or until light golden.
  5. Serve soup with Cheese and garlic rolls.

Tasks for kids:
Prepare Cheese and garlic rolls (Step 4).

Nutrients Per Serve

Energy 1322kJ
Total Fat 9.1g
Saturated Fat 1.8g
Monounsaturated Fat 4.2g
Polyunsaturated Fat 2.2g
Protein 14.2g
Carbohydrate 39.7g
Fibre 8.6g
Sodium 962mg
Serves 6
Preparation Time 15 minutes
Cooking Time 20 minutes
Displaying selection 1 of 1: