This recipe produces a slightly thicker soup, which is wonderful as a winter warmer for hurried lunch breaks at home by the radiator, making colleagues jealous in the office, or enjoying in a more leisurely manner on a weekend. However, this super green soup is also yummy in the summer; vary it according to what’s in season. Leftovers will keep in the fridge for two days, otherwise, freeze once cooled. Suitable for all ages, this recipe is a wonderful way of getting children to eat their greens (and beans), and no one can resist dipping some yummy bread into something just as scrummy.
- 2 tbsp olive oil
- 2 large onions, chopped
- 3 sticks celery, chopped
- 1 leek, chopped
- 600ml vegetable or chicken stock
- 250g tenderstem broccoli, chopped
- 2 courgettes, chopped
- 125g kale, shredded
- 250g frozen petits pois, thawed
- 400g can cannelloni beans, drained and rinsed
- Pesto, to serve
Heat the oil in a large pan; cook the onion, celery and leek until softened.
Add the stock then bring to the boil. Add all the green veg and cook for 3-4 minutes.
Blend with a stick blender then add the beans. Heat through and serve with a dollop of pesto and some chunky wholemeal bread.