The contents of this soup are packed to the brim when it comes to nutritional density.
Kale, Swiss chard, spinach, buk choy and broccoli.
Add the long lasting energy and fibre of the cannellini beans and the benefits of garlic and ginger.
BEANS AND GREENS SOUPPrint Recipe
- 1 head of broccoli
- 4 large spinach leaves
- 4 large Swiss chard leaves
- 5 kale leaves
- 1 bunch of buk choy
- 1 tin of cannellini beans
- 1 litre of vegetable stock
- 1 clove of garlic
- 1 small nob of ginger
- 1 teaspoon of Chinese five spice
- 1 teaspoon of coriander powder
- 1 red hot chilli (optional)
Roughly chop all leafy vegetables and place into a large non-stick pot or soup maker.
Add in all of the other ingredients and bring to the boil.
Turn down and simmer for 10 minutes.
Blend with a stick blender until thick and smooth.
Serve with fresh coriander leaves and crunchy onion bits on top.
If using a soup maker, simply place all ingredients inside and turn on to cook and blend option.