Seriously Green Soup
This recipe gave me three servings but it's really up to you how many types of veg and how much you add. You really have a lot of freedom with this dish. I chose to try make it as green as possible to make sure I was getting my daily dose of vitamins.
Ingredients
100g greens
1 courgette
100g peas (frozen are probably the easiest)
1 large onion
1 clove garlic
1 vegetable stock
Pinch of salt and pepper to season
1 tin of butter beans
Feel free to add additional veggies such as; broccoli, kale and spinach.
Method
1. Prepare by chopping up all the vegetables
2. Finely dice the onion, garlic and add to a big pot with olive oil. Fry for roughly 2 minutes to brown the onion and to ensure enough flavour is released.
3. Add the stock cube, which should be dissolved in a pint of hot water.
4. Add all the chopped vegetables and add additional water if required. It should just about cover the top of the vegetables. Season with salt and pepper. Cook for roughly 10 minutes or until all of the vegetables are soft through.
5. Using a hand blender, blend the soup until all of the vegetables are pureed.
6. Add the tin of butter beans. I personally like my soups to be a bit chunky therefore I leave my beans til last. If you want a thicker soup, you could add the beans before blending the soup.
7. Serve with a sprinkle of mixed seeds.
Enjoy! x
Ingredients
100g greens
1 courgette
100g peas (frozen are probably the easiest)
1 large onion
1 clove garlic
1 vegetable stock
Pinch of salt and pepper to season
1 tin of butter beans
Feel free to add additional veggies such as; broccoli, kale and spinach.
Method
1. Prepare by chopping up all the vegetables
2. Finely dice the onion, garlic and add to a big pot with olive oil. Fry for roughly 2 minutes to brown the onion and to ensure enough flavour is released.
3. Add the stock cube, which should be dissolved in a pint of hot water.
4. Add all the chopped vegetables and add additional water if required. It should just about cover the top of the vegetables. Season with salt and pepper. Cook for roughly 10 minutes or until all of the vegetables are soft through.
5. Using a hand blender, blend the soup until all of the vegetables are pureed.
6. Add the tin of butter beans. I personally like my soups to be a bit chunky therefore I leave my beans til last. If you want a thicker soup, you could add the beans before blending the soup.
7. Serve with a sprinkle of mixed seeds.
Enjoy! x