Green Vegetable Soup

AuthorAnnabelle
RatingDifficultyBeginner

A meal in itself, this bowl of pure goodness is an all year winner.

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Yields4 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins
 3 tbsp extra virgin olive oil
 3 leeksgreen parts removed and thinly sliced
 2 carrots thinly sliced
 1 fennel bulbthinly sliced
 4 cloves garlicminced
 2 fresh rosemary sprigsleaves removed and chopped
 1 cup savoy cabbagethinly sliced
 6 cups gluten-free vegetable stock
 1 can white beansdrained and rinsed
 handful fresh flat leaf parsleychopped
 salt and pepper
What are we cooking today?
1

Garlic, rosemary, leek and fennel - the flavours will make your guests wanting more.

Getting started
2

In a large soup pot, heat the oil over medium low heat, add leeks, carrots, and fennel and cook until leeks are soft and slightly browned, about 5-8 minutes.

3

Add the garlic, rosemary and cook for another minute.

4

Add the cabbage and sauté another minute.

5

Add stock and bring to a boil.

6

Add the beans and cook on low for 10 – 15 minutes, until veggies are tender.

7

Stir in the parsley and season with salt and pepper.

Annabelle's tips
8

A sprinkle of fresh grated Parmesan cheese gives this dish another tasty dimension.

Ingredients

 3 tbsp extra virgin olive oil
 3 leeksgreen parts removed and thinly sliced
 2 carrots thinly sliced
 1 fennel bulbthinly sliced
 4 cloves garlicminced
 2 fresh rosemary sprigsleaves removed and chopped
 1 cup savoy cabbagethinly sliced
 6 cups gluten-free vegetable stock
 1 can white beansdrained and rinsed
 handful fresh flat leaf parsleychopped
 salt and pepper

Directions

What are we cooking today?
1

Garlic, rosemary, leek and fennel - the flavours will make your guests wanting more.

Getting started
2

In a large soup pot, heat the oil over medium low heat, add leeks, carrots, and fennel and cook until leeks are soft and slightly browned, about 5-8 minutes.

3

Add the garlic, rosemary and cook for another minute.

4

Add the cabbage and sauté another minute.

5

Add stock and bring to a boil.

6

Add the beans and cook on low for 10 – 15 minutes, until veggies are tender.

7

Stir in the parsley and season with salt and pepper.

Annabelle's tips
8

A sprinkle of fresh grated Parmesan cheese gives this dish another tasty dimension.

Green Vegetable Soup
AuthorAnnabelleCategory, , , , , DifficultyBeginner
Rating
Yields4 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

Ingredients

 3 tbsp extra virgin olive oil
 3 leeksgreen parts removed and thinly sliced
 2 carrots thinly sliced
 1 fennel bulbthinly sliced
 4 cloves garlicminced
 2 fresh rosemary sprigsleaves removed and chopped
 1 cup savoy cabbagethinly sliced
 6 cups gluten-free vegetable stock
 1 can white beansdrained and rinsed
 handful fresh flat leaf parsleychopped
 salt and pepper

Directions

What are we cooking today?
1

Garlic, rosemary, leek and fennel - the flavours will make your guests wanting more.

Getting started
2

In a large soup pot, heat the oil over medium low heat, add leeks, carrots, and fennel and cook until leeks are soft and slightly browned, about 5-8 minutes.

3

Add the garlic, rosemary and cook for another minute.

4

Add the cabbage and sauté another minute.

5

Add stock and bring to a boil.

6

Add the beans and cook on low for 10 – 15 minutes, until veggies are tender.

7

Stir in the parsley and season with salt and pepper.

Annabelle's tips
8

A sprinkle of fresh grated Parmesan cheese gives this dish another tasty dimension.

Nutrition Facts

Servings 4

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Become a Mover Member today to enjoy tips and tricks on living your best life. Your account will give you free access to amazing recipes which you can save and rate, eating plans and easy to follow workout routines to help you move with confidence.
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