If you have kids or a husband, you would probably know a little about the absolute fricken nightmare it can be to get them to eat their vegies. You can only explain the nutritional benefits of tomatoes and ‘accidentally’ leave the healthy eating pyramid diagram casually laying around the place so many times before figuring out that they still won’t care.
I’m guilty of of not getting enough vegies into my diet either, so please don’t think I’m up on my soapbox. Working an insane amount of hours and being demoralised and physically drained by the time I finish up for the day sorta screws with your desire to wanna spend hours in the kitchen.
So when I’ve been shitting all over the healthy food pyramid and subsisting on nasi goreng noodles and kebabs, I know that a big hit of vegies will get me back on the road to sainthood.
So this recipe is one of my quick, easy favourites. Easy enough to make a big pot of it at the start of the week and either live on that for a few days or freeze for later use. And it’s got a good range of vegetables in there and protein for the vegetarians (personally, I think there is something strange about meat in soups).
This meal is great served with crusty Ciabatta bread or on a cold winter night you can cook it down until it’s a little thicker and serve over creamy mashed potato. Yum. This soup is hearty and packed with flavour and you can go to bed knowing you got a good variety of vegies today.
- 2tbsp olive oil
- 1 leek, thinly sliced
- 1 tbsp garlic, minced
- 1 red onion, diced
- 2 carrots, chopped
- 3 small potatoes, diced
- 1 stick celery, chopped
- 1 zucchini, chopped
- 1 litre salt reduced chicken stock
- 400g can diced tomatoes or bottle of passata
- 400g can brown lentils, rinsed and drained
- 400g can chickpeas, rinsed and drained
- 400g can cannelini beans, rinsed and drained
- 1 tsp cinnamon
- 3 tbsp chopped fresh basil leaves
- Heat oil in heavy based pot. Cook leek, onion and garlic for a few minutes until garlic softens.
- Add carrots, potatoes, celery and zucchini to onion mix and stir fry for a few minutes until fragrant.
- Add stock, tomatoes/passata, lentils, chickpeas and cannelini beans.
- Add cinnamon and basil leaves while the soup cooks for approx 30 minutes. Ensure you keep stirring and try it as go along to ensure the seasonings are your taste.