A simple and tasty soup full of healthy greens. If you want to make it less healthy you can add in some stilton or parmesan cheese!
Serves 4
Ingredients
2 x medium courgettes, diced
1 x broccoli head, chopped into 1/4 inch pieces
1 x garlic clove, chopped finely
1 cup x frozen peas
1 tin x cannellini beans, drained
2 tsp x basil pesto
500ml x vegetable stock
1 tsp x olive oil
Salt & pepper
Instructions
1. In large sauce pan, heat the olive oil over a medium heat & add the garlic for 2 minutes until you can smell the aroma.
2. Add the courgette & broccoli to the sauce pan for 1 minute.
3. Add the stock and cannellini beans, bring to the boil & then let it simmer for 12 minutes.
4. Pour in the frozen peas & let it cook for a further 3 minutes.
5. Turn off the heat, add the pesto & puree until smooth texture.
6. Reheat when you want to eat it with some crusty bread. If you want to add cheese, do it on the reheat phase & allow it enough time to melt into the soup (approximately 3 minutes). Season with salt & pepper to taste.
This is a simple soup that you can eat tonnes of & never seem full! Sometimes I like to add in jerusalem artichokes if they're in season.
You can forget the parsley & lime juice if you don't have them in stock. I'm posting 2 photos to show it with and without broccoli.
Serves 4
Ingredients
2 bunches x spring onions or 1 x large leek, finely chopped
1 x small cauliflower, chopped to bite sized chunks
1 x small broccoli, chopped to bite sized chunks
1-2 tsp x cumin powder
1-2 tsp x coriander powder
4-5 large ripe tomatoes or 400g tinned
2 x garlic cloves, crushed
1/4 tsp x cayenne pepper
1 litre x vegetable stock
1 tbsp x olive oil
1 x lime, juice
Handful x Flat leaf parsley, roughly chopped
Instructions
1. Heat olive oil in large saucepan over medium heat. Add cauliflower, spring onion/leek & garlic with coriander, cumin & cayenne pepper for 3 minutes.
2. Add vegetable stock & bring to boil. Reduce to simmer & cover for 20 minutes.
3. Add tomatoes & lime juice to saucepan & simmer for 10 minutes.
