- 1 onion
- 2 cloves of garlic
- 2 sticks of celery
- 2 leeks
- 2 courgettes
- 75g green beans
- 100g spinach
- 75g garden peas
- 1 small handful of fresh basil
- 1.5 pints chicken or vegetable stockpreferably fresh
- 1 tbsp coconut or olive oil
This is my ‘go to’ soup all year round! I make this with fresh chicken or beef stock and just add what I have left over – chicken, meatballs, chickpeas or butter beans. Add a teaspoon of homemade pesto or harrisa for extra flavour!
Variations: Add 80 -100g per person of cooked chicken, prawns, meatballs, beans or pulses etc.
NB. This soup keeps for 4 days in the fridge and freezes well for up to 3 months, so
making a double batch can save time and energy!
Finely chop the onions, garlic, celery, leeks, cougettes and green beans.
In a heavy base sauce pan heat the oil and place the vegetables in with a little salt. Top the pan with a lid and sweat for around 10-15 minutes, stirring occasionally, not letting the vegetables stick or brown on the bottom of the pan.
Then add the stock and beans and simmer for a further 10-15 minutes.
Just before serving add the chopped spinach, frozen peas, basil
Sprinkle over organic ‘live’ yoghurt and berries