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A simple Garden Vegetable Soup

A Simple Garden Vegetable Soup

It’s been freezing cold here in Sydney over the past week and it’s inspired me to create my simple garden vegetable soup that you can easily whip up in 30 minutes. The recipe consists of classic garden vegetables that are gently simmered with a hint of thyme. There are no stocks or fancy ingredients, – it’s just pure simple honest food that tastes really good.  This soup is just loaded with vegetables and it’s one of those meals that you could enjoy anytime of day and feel nourished.

What’s great about it

Carrots contain vitamin A precursors called carotenoids (Beta carotene) that help promote vision and support a healthy immune system. Beans are a good source of protein that is essential to repair the body and nourish the immune system. They also contain fibre that helps to delay glucose absorption keeping our blood sugar more stable as well as supporting healthy digestion and colon health.

+ ingredients & methods +

ingredients (Makes 4 Bowls)

1 tablespoon extra virgil olive oil
1 brown onion, chopped
1 leek, chopped
2 stalks celery chopped
3 carrots, chopped with the skin
4 sprigs thyme
8 ripe roma tomatoes, chopped (800 g)
4 cups water
1 x 400 g tin organic borlotti beans, drained and washed
3 tablespoons chopped flat leaf parsley
Sea salt and a little pepper to taste

method

  1. Sauté onion and leek in a large pot until softened for 3 minutes.
  2. Add celery, carrot, thyme, tomato and water.
  3. Stir the soup and partially cover until it comes to the boil.
  4. Reduce the heat to low and simmer gently for 20 minutes or until vegetables are tender and tomatoes have collapsed in the soup.
  5. Season with a little salt and pepper and add the beans.
  6. Heat through for another 5 minutes.
  7. Turn off the heat and fold through the parsley.
  8. Serve this hearty soup in large bowls as a main course.
+ notes & inspiration +

Add 1 cup of chopped Cavolo Nero when cooking the vegetables.
Serve with fresh made pesto.
Serve with organic sourdough and slices of Gruyere.

Serve with organic sourdough and slices of Gruyere.

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