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
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
Health services
Healthy choices: policy directive for Victorian public health services
Government guidelines
Health services
Organisational Policy Template
Develop policy & contracts
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+2
Food Service Provider Contract Template
Develop policy & contracts
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+2
Healthy BBQ sample menu and event planner
Plan a menu
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+2
Healthy choices: policy guidelines for hospitals and health services
Government guidelines
Health services
Afton Barber – WDHS Food Services – Green Healthier Food Options 5 June 2020
Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.
Copyright © State of Victoria 2025.