SIMPLE Veggie Soup

SIMPLE VEGGIE SOUP

As we creep into soup season here's my take on a simple veggie soup using some chickpeas and other veggies we had in. People are asking how they can eat healthy and not have much cooking to do, well look no further, you can make a batch of soup to last you a good 5 days if you want to. Don't buy soups! Spend an hour on Sunday making some for the week ahead, this way you can avoid any preservatives and any bulk sh*t they, like wheat or dairy. It's cheap and healthy with minimal cooking. This is nothing flash, just solid, healthy and hearty. 

4  servings

• 1 sweet potato

• 2 large potatoes

• 3 leeks

• 2 carrots

• 1 handful cavolo nero  

• 5 garlic cloves

• 2 sprigs rosemary

• 2 sprigs thyme

• 1 teaspoon fennel seeds

• 2 tablespoons rapeseed oil

• cracked black pepper 

• himalayan salt 

Garnish

Finely chopped mint, chilli, olive oil, garlic salt

Method

Wash and Finely chop garlic, leeks, carrots, courgette, cavolo nero. Peel spuds and cut into chunks. Add fennel seeds to a dry pan on medium heat, temper them for 1 minute. Add rapeseed oil, then add garlic and saute for a few minutes. Then add leeks, carrots and courgette and sweat these down for 5 minutes. Add the rosemary, thyme and potatoes, and let saute them for a couple minutes. Add a stock cube, season salt and pepper, then add filtered water, enough to cover the veggies by about 1 inch, add more if you need to as you go. Cook for about 15 minutes on a low medium heat, 5 minutes before the end add the chickpeas. Serve in a bowl adding the garnishes.