I don’t know about you but the cost of groceries is really stressing me out at the moment! Everything is SO expensive! I am trying to shop cleverly and to maximise savings wherever i can and making homemade soup is an obvious place to start in the winter months. For years i’ve made a Good for you Green Soup using broccoli, spinach, chicken and a bit of Orzo pasta but we’re sick to death of it – The Captain has been very polite when i’ve made it, but the love affair with it is over. Then, a few weeks ago i spotted a recipe in Fresh Living magazine which i adapted slightly and which is my new favourite – it is SO easy to make – it literally takes 15 minutes, it is utterly delicious and everyone (including Charley) loves it – i’m sold!
1 Onion chopped
2 Sticks celery chopped
1 Punnet courgettes, chopped
1/2 Bag tendersteam broccoli, chopped
Generous handful flat leaf parsley
2 Tins cannelini beans, drained
750ml veggie or chicken stock
On a medium-high heat, sweat your onion and celery in a generous glug of olive oil.
Add courgettes and a little stock and stir for about 5 minutes until they are well coated and starting to soften.
Add the cannelini beans and broccoli, stir to combine, leave to cook for 2-3 minutes.
Add stock and allow to simmer for another 10 minutes.
Take off the heat, add chopped parsley and allow to cool for about 5-10 minutes – blend.
And that’s IT!
Serve with crumbled feta and cracked black pepper.
It freezes well and keeps in the fridge for up to 5 days.
Serves 4-6 (with enough to freeze for 1-2 portions)