Spring is here, yet the weather takes it’s time. I am such a soup person that I can eat it for lunch, dinner, anytime. This recipe is perfect for this weather and yet brings a bit of the spring colour on your plate. It’s quick, easy and of course super tasty!
I love this recipe because you can modify it as you want based on what you find at home. Since I am more and more curious about sustainable living and being more conscious of my choices, I find that this soup works well even if you use different veggies, or even add potatoes, replace kale with spinach, and just are more mindful and no food is wasted. It’s high in nutrients, packed with fibre and gluten free!
- 1 Tbsp olive oil
- 1 large yellow or red onion, minced
- 1 clove of garlic, crushed
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp of cumin
- 2 cans diced tomatoes
- 5-6 cups (1.25-1.5l) of vegetable stock
- 2 handfuls of kale, stems removed
- 3 large carrots
- 250g of brussel sprouts
- 2 cans of beans (use any colour or type you like)
- Heat the olive oil in pot over medium heat. Add the onion, and cook, stirring occasionally, until soft, about 4-5 minutes. Add the garlic and cook for another minute or two. Stir in the herbs and let it cook for about two minutes, until the onions turn lightly golden and the spices smell amazing.
- Add the tomatoes, vegetable stock stir to combine. Cover, and bring the stock to a boil, add the carrots and brussel sprouts, then turn the heat down to low, and let simmer for about 10 minutes. Season with salt and pepper, to taste.
- Add the beans, kale leaves, and continue to simmer until warmed through, about 3-5 minutes.
- Serve and enjoy. I like to sprinkle it with nutritional yeast and you can serve with a god rye or sourdough bread, yum!
Why we like it:
- Quick to make!
- Full of healthy carbs, fibre, vitamins and minerals.
- Warms you up during colder days
- You can put some in the freezer and have it on your hand when you don’t feel like cookin