Warm up with this hearty soup, brimming with protein-rich cannellini beans and micronutrient dense frozen veggies.
This comforting meal is quick and so simple to prepare, you can use whatever vegetables you have in the fridge/freezer for convenience! We topped ours with crumbled feta and toasted pumpkin seeds for a salty crunch.
Ingredients:
- 1 tbsp extra virgin olive oil
- 3 garlic cloves, peeled & roughly chopped
- 1 brown onion, diced
- ½ bunch parsley, leaves & stems finely chopped
- 500g (17.6oz) frozen cauliflower & broccoli florets
- 500g (17.6oz) frozen peas
- 1 400g (14.1oz) tin cannellini beans, drained & rinsed
- 4 cups (1L) vegetable stock
To serve:
- Feta
- Toasted pumpkin seeds
Method:
Heat the extra virgin olive oil in a large crock-pot or saucepan.
Add the garlic, onion and parsley stalks. Season with black pepper. Sauté for 4-5 minutes or until softened.
Add the frozen vegetables and stock. Bring to a boil, then reduce to a simmer. Cover with a lid and simmer for 10 minutes or until the vegetables have just cooked through. Stir in the cannellini beans and remove from the heat.
Blend with a stick blender and season to taste.
Serve topped with crumbled feta and toasted pumpkin seeds.
