g
Best choice
DF
Dairy free
VG
Vegan
V
Vegetarian
SF
Soy free
NF
Nut free
LF
Lactose free
GF
Gluten free
EF
Egg free
Main meal
Ingredients
Serves
people
Afton Barber – WDHS Food Services – Green Healthier Food Options 5 June 2020
Method
- Heat oil in large pot, sweat off onion and garlic.
- Add the potato, zucchini, carrot, celery and herbs sweat off for a further 10 minutes.
- Add tomato and vegetable stock, bring to the boil, reduce to a simmer and cook for 1 – 1 ½ hours, until vegetables are tender and staring to break down slightly.
- Add peas and corn, cook for a further 15 minutes.
- Finish with the pepper.
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Additional resources
Healthy choices: policy directive for Victorian public health services overview
Implementing the policy directive
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Healthy choices: policy directive for Victorian public health services
Government guidelines
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Organisational Policy Template
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Food Service Provider Contract Template
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Healthy BBQ sample menu and event planner
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Healthy choices: policy guidelines for hospitals and health services
Government guidelines
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The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at Nutrition Australia Vic Division, with support from the Victorian Government.
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