Market-Fresh Vegetable Soup

Name: Market-Fresh Vegetable Soup
Cuisine: Asian
Ingredients: “2 tablespoons (40 ml) extra virgin coconut oil or 1 tablespoon (20 ml) ghee; 1 leek, white part only, chopped; 1 onion, diced; 3 cloves garlic, crushed; 3 stalks celery, diced; 1 inch (2.5 cm) piece of ginger, peeled and grated; 2/3 cup (5 1/2 oz/160 g) sugar-free tomato paste; 14 oz (400 g) can chopped tomatoes; 5 1/2 oz (150 g) green beans, topped, tailed and cut into 1 1/4–1 1/2 inch (3–4 cm) lengths; 1/2 cauliflower, roughly chopped; 2 zucchini, diced; 1 red pepper, seeded and diced; 1 green pepper, seeded and diced; 1 bunch (1 lb/450 g) kale, chopped; 1 cup (1 1/2 oz/45 g) spinach leaves, chopped; 4 cups (35 fl oz/1 L) vegetable stock or filtered water, plus extra water as needed; 1 handful of mixed herbs (e.g. flat-leaf [Italian] parsley, basil), chopped; freshly cracked black pepper, to taste; nutritional yeast flakes (optional), to serve; watercress leaves, to serve”

5 steps

Updated at: Thu, 17 Aug 2023 10:36:55 GMT

Ingredients

6 servings

40mlextra virgin coconut oil

1leek

white part only, chopped

1 inchginger

piece, peeled and grated

⅔ cuptomato paste

400gcan chopped tomatoes

150ggreen beans

topped, tailed and cut into 1 1/4-1 1/2 inch, 3-4 cm lengths

0.5cauliflower

450gkale

1 cupspinach leaves

chopped

4 cupsvegetable stock

or filtered water, plus extra water as needed

1 handfulmixed herbs

flat-leaf Italian parsley, basil, chopped

black pepper

freshly cracked, to taste

nutritional yeast flakes

optional, to serve

watercress leaves

to serve

Instructions

Step 1

Melt the oil or ghee in a large saucepan over medium heat. Add the leek, onion, garlic, celery and ginger and cook, stirring regularly, for 5 minutes or until lightly browned.

Step 2

Stir in the tomato paste and chopped tomatoes, then cook for another 1–2 minutes. Add the beans, cauliflower, zucchini, peppers, kale and spinach, then cook, stirring frequently, for another 1–2 minutes.

Step 3

Add the stock or water and, if necessary, extra filtered water to cover the vegetables. Bring to a boil, then reduce the heat to low and simmer for 10–15 minutes or until the vegetables are tender. Add the herbs and stir to combine.

Step 4

Remove from the heat and allow to cool slightly, then purée in a food processor or blender to your desired consistency.

Step 5

Serve hot, sprinkled with black pepper, yeast flakes, if using, and watercress.