Beany Veg SoupTo promote good health, it is important to eat fruits and vegetables of a variety of colour on a daily basis. This recipe is bursting with colour and goodness.
1 onion, chopped
2 celery sticks, ﬁnely chopped
1 leek, sliced
220g mixed root vegetables (such as carrot, swede and parsnip, peeled and chopped into bite-sized chunks)
500ml vegetable stock
1 x 400g cans mixed beans, drained and rinsed (or your choice of beans, such as kidney, chickpea)
1 tbsp fresh ﬂat-leaf parsley, roughly chopped
sea salt and ground black pepper
- Put the onion, celery, leeks, root vegetables, stock and seasoning in a large pan and stir.
- Cover and bring to the boil, then reduce the heat and simmer for 20 mins.
- Stir in the mixed pulses, then cover and simmer for 5-10 mins, or until the veg and beans are tender.
- Add the parsley, then check the seasoning and serve.