This week is National Nutrition week, the theme of which is Project Dinnertime, which aims to empower people to cook more meals at home. One of my easiest go to meals – especially in the winter (and spring-yet-feels-like-winter) months – is soup. There are so many combinations, and I often will make up a big pot to last the week for lunches or freeze in smaller amounts for a quick meal later on.
I have a million soup recipes – often I’ll browse cookbooks and the internet for inspiration, but soup is one of those meals that its hard to go wrong with. Quite often I’ll just use whatever veggies I have on hand and add in additional sauces, spices or condiments to change the flavor.
This soup has been one of my go-to recipes these past few months – its packed full of greens, with a can of beans added in for protein and creaminess. I usually flavor with a dash of cumin or paprika, but you could serve with grated Parmesan, sour cream or yogurt to add some extra flavor.
You could also add in other greens depending on what you have – I’ve added asparagus before and subbed out the spinach for kale. I also imagine the flavour would be amazing if you roasted the broccoli and zucchini first. Enjoy x
Greens + beans soup
1 large leek, washed and sliced
3 garlic cloves, chopped
3 small or 2 medium zucchini, sliced
1 broccoli, chopped into florets
2 celery sticks, sliced
100g baby spinach
1 can white beans, drained and rinsed
3 C vegetable stock
1 Tbsp olive oil
1 tsp cumin
Heat oil in pan over medium heat and add leek and saute, stirring for two minutes. Add garlic and cumin, cook another 3 minutes. The leek should be soft at this point and starting to brown.
Add celery, zucchini and broccoli and cook 2-3 minutes, stirring frequently. Add the stock, and reduce to a simmer for 15 minutes.
Add beans, and cook another 5 minutes.
Remove from heat and add spinach, stir though until wilted.
Cool slightly, and process with a blender, adding some water or milk at this point to thin a little if desired.
Serves 3 – 4