Nutritious Veggie Soup

Image Credit: balanchel

This is a heart warming and extremely nourishing soup to see you through the autumn and winter months that you’ll not only enjoy eating but feel good for doing so.

Ingredients

For the base/broth:

• 2 tbsp Virgin Olive Oil

• 1 onion

• 2 garlic cloves

• 2 bay leaves

• 700ml Vegetable stock (you can use chicken stock if you would prefer or have to hand)

Veggies:

• 120g Cavolo Nero (substitute for another cabbage or shredded Brussel sprouts if you don’t have any)

• 1 Large carrot or equivalent in small or frozen sliced carrots

• Handful of peas/chopped green beans or both

• 250g Jar or tinned chickpeas or cannellini beans

Garnish:

• Juice and zest of 1/2 a lemon

• Freshly ground black pepper to taste

• Basil

Method

• Heat oil in a saucepan over a medium heat, once hot add in the onion and sauce for a few minutes until soft and translucent.

• Add in the garlic, carrots, peas/beans, chickpeas/cannellini beans stirring and cooking for a further few minutes.

• Pour in the vegetable/chicken stock and bring to the boil then reduce to a simmer for a further 2 mins.

• Finally add in the Cavolo Nero/other substitute and simmer for a further 10 mins.

• Remove from the heat and add the lemon juice and zest, adding these at this point stops the lemon from tasting bitter. I zest straight into the soup for less mess and more zest!

• Serve with freshly ground black pepper to taste and a sprig of basil if you have some to hand.

  and enjoy,

  Chel