No longer need you fear the winter weather; this delicious and warming soup is a wonderful way to have three of your five a day. It is exactly what we need on those cold days, stretching from November to February, to give the immune system a boost. Protect yourself from Christmas coughs and sneezes, and tickle your tastebuds at the same time.
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, thissuper 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.
HOW TO MAKE SUPER GREEN SOUP WITH BEANS
Ingredients
- 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 cannellini beans, drained and rinsed
- Pesto, to serve
Method
- 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.
