Helping people feel their best through personalised nutrition and lifestyle changes
Ingredients
4 carrots, chopped into 2cm chunks
1 small aubergine, chopped into 2cm chunks
2 small onions, diced
1 small handful cavolo nero
2tsp oregano
2 bay leaves
1 can cannellini beans
750ml veg stock
Zest of ½ lemon
For the salsa verde:
1 small handful mint
1 small handful parsley
1 tbsp capers
4 tbsp olive oil
Juice of 1 lemon
1 clove of garlic
To top:
2tbsp toasted seeds (pumpkin, sunflower seeds, sesame, linseed, hemp)
Preparation
1. Saute the onions for 5 minutes then add the garlic for 2 mins followed by the carrots, aubergine, oregano, bay leaves.
2. Cook for 3 mins and pour in the stock. Bring to simmer for 15 mins.
3. Add the beans, cavolo nero and lemon zest and simmer for a further 10 mins.
4. Make the salsa verde by finely chopping all the ingredients together adding the olive oil to make a paste OR blitz everything in a blender until combined but not completely smooth.
Notes
Serve the soup in bowls, drizzle some salsa verde on top, along with a sprinkling of toasted seeds for crunch.