Inspired by my mum who is a queen of good hearty soups in her own right. Root vegetables are on offer right now and are just the thing we need to keep all those nasty viruses at bay, not need for meat just add beans.
- 1 can white aloubias beans drained.
- or soak overnight change water boil for hour beans, 30ml veg oil
- 1-2 large onion, finely chopped
- 3-5 clove garlic, finely chopped
3 large carrots, peeled and finely chopped
- 3-5 celery stalk, finely chopped
- 1 swede
- 1-3 parsnips
- 1 litre / 2 pints vegetable stock, veggie stock cube
- 1 tea spoon dried thyme
- 1-3 bay leaf, fresh or dried
- Sea salt and pepper
- 2 tbsps. finely chopped flat leaf parsley to serve or 10ml dried parsley full of vitamin c
- In a large saucepan or stock pot add oil, add the onion and cook slowly until translucent, stirring constantly. Add the garlic and cook for a further 2 minutes taking care not to burn. Add the washed peeled or brushed and chopped carrots , parsnip, swede, celery and cook for a further five minutes.
- Add the, thyme, sugar, bay leaf and parsley. continue sautéing for 5 minutes, add stock, stir bring to boil
- Reduce to a simmer. Add beans
- Cover with lid but leave wooden spoon in pot then put lid on, it won’t close completely but will still not allow for too much evaporation of liquids
- Cook gently for 30 mins, or until the carrot and celery are tender – avoid over stirring to prevent the beans breaking up. Remove the bay leaf.
- Take a cup of soup out , then using a handheld blender or blender jug, blitz the soup to puree then add back in cup of veg for texture and show.This soup is not a great colour, however its really good for you
- add a cup of almond milk if you want it more creamy
- To serve and drizzle with fresh lemon juice and olive oil