Ingredients
- 1 tablespoon olive oil (extra virgin)
- Brown onion (1/2 onion, diced)
- 2 carrots, diced
- 2 celery stalks (diced)
- 2 garlic cloves, diced
- 1 teaspoon dried Italian herbs (or a mix of dried oregano, basil, marjoram and thyme)
- 1 turnip, whole (chopped)
- 150 grams sweet potato (1 small, unpeeled, scrubbed and chopped)
- 1 parsnip, whole (chopped)
- 400 grams cannellini beans (tinned, drained and rinsed)
- 500 ml vegetable stock (2 cups)
- 200 grams shredded kale (stalks removed and leaves shredded)
- Freshly ground black pepper
- Parsley (handful, leaves roughly chopped)
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: 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.
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Step 4: Taste and adjust seasoning, adding plenty of black pepper and spoon into four bowls, sprinkle with parsley and serve.
We hope you enjoy this recipe!
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