13/11/2025
Back on the soup kick - I call this one beans and greens 🥬
Packed with plant protein, high in fibre, slow release carbs and of course a little healthy fat all make this tasty soup a one pot meal hitting all your nutritional bases.
I topped this one with sourdough croutons, crunchy pumpkin seeds, a drizzle of extra virgin olive oil and some fresh thyme.
Cook up a batch of this and you’ll have an effortless nutritious meal for busy days and lazy nights when you just can’t be bothered to cook.
You will need:
1/2 onion roughly chopped
2 cloves fresh garlic
2 sticks celery
1 parsnip , peeled and cut into small pieces
1 can of white beans. Butter beans, cannellini, or chickpeas all work.
A generous handful of spinach
A generous handful of other dark leafy greens- kale, chard, Cavalo Nero, mustard greens, collard greens.
Juice and zest of 1 lemon
2 tbsp White miso paste or vegetable stock
All you need to do is heat a large non stick pan with a tablespoon of olive oil and add the onion, celery, garlic, parsnip and beans. Cook for a couple of minutes then cover the ingredients with water and miso paste or of vegetable stock , bring to the boil. Reduce and simmer until all veggies are tender, about 15 minutes.
Add all of your leafy greens and the juice and zest of the lemon, and cook for a couple of minutes until the greens are wilted.
Take the soup pot off the heat , season with salt and pepper. Purée the soup with an immersion blender until it’s nice and creamy. You may need to add more stock or water to achieve your desired consistency.
Job done ✅
Serve as I did with a sprinkle of fresh thyme, sourdough croutons and a drizzle of extra virgin olive oil, or just enjoy with a chunk of crusty bread.
Enjoy, 😀
Hils x
www.luxelifenutritio.com
