February 27, 2018
Soups/Stews, Beans, Vegetables,
Kale, Quick Meals, Winter, Weeknight Meals, Blender, Stove Top, Diabetic, Gluten-Free, Heart Healthy, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, White Beans more
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"From Australian B.H.&G. Diabetic Living July/August '17."
Heat the extra virgin olive oil in a soup pot over medium heat and add the onion, carrots, celery, garlic and Italian herbs, and saute for 3 minutes or until vegies are softened.
Add the turnip, sweet potato, parsnip, beans, stock and 375 ml (1 1/2 cups) of water and bring to the boil then reduce heat to a simmer and cook, covered for 20 minutes or until vegies are tender.
Add kale for the final 5 minutes of cooking - at this point if you want and thicker and creamier soup, remove half the cooked vegies and beans and puree, then return to the pot before serving.
Taste and adjust seasoning, adding plenty of black pepper and spoon into four bowls, sprinkle with parsley and serve.
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