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!
Prep time: 20 minutes. Cook time: 30 minutes. Servings: 4.
2 cloves of garlic
2 stick of celery
75g green beans
75g garden peas
1 small handful of fresh basil
1.5 pints of chicken or vegetable stock (preferably fresh)
1 tbsp coconut or olive oil
- 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
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!
Per Portion Calories 130/506ml Carbs 8g/25% Protein 11g/34% Fats 5g/41%