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Wholesome green vegetable soup

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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Thinly slice the leek.
  2. Heat the oil in a large saucepan and gently sauté the leek for 5 minutes.
  3. Meanwhile, chop the carrot and shred the cabbage.
  4. Add the carrot pieces to the leek, then cook for another 3-5 minutes (under cover).
  5. Pour in the stock, bring to the boil, then simmer over low heat for 5 minutes.
  6. 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.
  7. Add the minced garlic and chopped parsley, stir well.
  8. Serve the soup with a dash of apple cider vinegar or lemon juice.