Garden Veggie Soup

A quick, convenient and vegan soup option? Where do we sign up. This recipe is so filling you won’t even notice its meat-free. The easiest way we've found to get in your 5 serves of veg. Add it to your rotation and load up on the good stuff.

Ingredients

2 cups cavelo nero (Tuscan Kale)

1 cauliflower, cut into florets

2 potato, peeled and cubed

1 bunch parsley, sliced

4 sticks celery, sliced

1 leek, sliced

2 zucchini, sliced

1 bulb of garlic, sliced

1-2 tsp pepper

Olive oil

1 ltr water

Sourdough, cubed

PRODUCTS

2 Tbsp Vegetable Broth Garden Veggie

1-2 tsp The Wholefood Pantry Pink Himalayan Crystal Salt

Method

1. Heat a little oil in a large pot, add in leek, zucchini, parsley, cauliflower, three quarters of your garlic, potato, celery and fry for 5-7 minutes until softened slightly.

2. Add in water and cook for 10 minutes or until tender. Add in cavelo nero, cook for a further 5 minutes or until everything is tender.

3. Meanwhile, in a shallow fry pan, fry the sourdough and remaining garlic in a little olive oil & salt.

4. Drain ingredients, reserving cooking liquid then add to a blender along with salt, pepper and a ladle full of the cooking liquid. Blend until smooth and creamy. Season to taste.

5. Serve in bowls with sourdough croutons & crispy garlic, drizzle with olive oil.

Serves 4