It’s January and time to cut some calories and eat more veggies! So I thought of making this soup for my small family and I’m glad to say it was well received 🙂 so here goes the recipe.
- chefs knife
- chopping board
- 24 cm sauce pan with a lid
- wooden spoon
- 3 tbsp vegetable oil (I use rapeseed)
- 3 leeks, white parts only, finely sliced
- 3 celery stalks, chopped
- 3 large carrots, chopped
- 1/2 large turnip (or just a whole small turnip), cubed
- 3 bay leaves
- 1 litre vegetable stock (I made my own with geen part of leeks, one whole carrot, half a turnip, bay leaves and pepper corns, cooked for 20 minutes then sieved)
- one head of broccoli, florets only, sliced to equal sizes
- 1 tin of cooked pinto beans (or use any type of beans you like)
- 1/4 tsp ground saffron (optional) in 3 tbsps boiling hot water
- 1 lemon, juiced
- salt & freshly ground pepper
- Prepare all the vegetables. Put the sauce pan on medium heat, add the oil and when warmed up, add the leeks and sweat for 5-10 minutes until softened.
- Add the celery, turnips, carrots and bay leaves and stir. Cook for 2 minutes.
- Add the stock, reduce the heat and put the lid on, allow to cook for 10 minutes until the veg have slightly softened but still have a bite to them.
- Add the broccoli florets, cook for 5 minutes until just tender. Add the beans, saffron tea, lemon juice and seasoning, stir well. Serve hot.