Beany Veg Soup

To 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.


Serves 3

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

  1. Put the onion, celery, leeks, root vegetables, stock and seasoning in a large pan and stir.
  2. Cover and bring to the boil, then reduce the heat and simmer for 20 mins.
  3. Stir in the mixed pulses, then cover and simmer for 5-10 mins, or until the veg and beans are tender.
  4. Add the parsley, then check the seasoning and serve.