Wholesome green vegetable soup
13 Jan 2021
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Background
During the winter we can still buy healthy fresh vegetables at the market, such as carrots, kale, cabbage and leek or use frozen veggies. This winter greens soup is made with a combination of fresh & frozen veggies. It's very nutritious, vegan, rather filling and a bit zingy - perfect on cold days or when our immune system needs a bit of boost.
Ingredients
- 1 leek
- 1 Tbsp olive oil
- 1 carrot
- 1 litre vegetable stock
- 1 cup frozen broad beans
- 1 cup frozen green peas
- 1.5 cup frozen or fresh green beans
- 2 cups of shredded cabbage ( Savoy, Cavolo nero, Spring greens or kale)
- 1 garlic, minced
- 2 Tbsp chopped fresh parsley
- 1 tsp Lemon juice or apple cider vinegar
Instructions
- Thinly slice the leek.
- Heat the oil in a large saucepan and gently sauté the leek for 5 minutes.
- Meanwhile, chop the carrot and shred the cabbage.
- Add the carrot pieces to the leek, then cook for another 3-5 minutes (under cover).
- Pour in the stock, bring to the boil, then simmer over low heat for 5 minutes.
- Add the frozen vegetables, bring to the boil again, then add the shredded cabbage and fresh green beans (if fresh version is used). Cook for 3-5 minutes, then turn off the heat.
- Add the minced garlic and chopped parsley, stir well.
- Serve the soup with a dash of apple cider vinegar or lemon juice.
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Categories
- Meal Type: - Budget - Everyday - Lunch - Main - One Pot - Quick & Easy - Soup - Supper
- Cuisines: - Italian
- Ingredients: - Greens & Salads - Roots & Bulbs
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Low Salt - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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