Yes, it is still raining outside… A perfect opportunity for another bowl of body nourishing soup.

Let me introduce you to the third recipe in the Tasty Ten, Vegetarian, Healthy Weekday Menu Guide. Once again this recipe can be made with a whole host of vegetable and bean or lentil combinations. It is simply a matter of sautéing onions or leeks, garlic, adding in the veggies, stock and beans or lentils and there you have it. Simple as that.

Body Nourishing Bean and Vegetable Soup

1 teaspoon coconut oil
1 large leek
1 clove garlic
1/2 head cauliflower
1 head broccoli
1 small carton of organic vegetable stock
400g cooked white beans
salt and pepper

Slice the leek lengthways with a sharp knife and wash thoroughly between the layers under running water.
Chop the washed leek halves finely and saute in a soup pot with the coconut oil over a low heat for 5 minutes.
Crush the clove of garlic and add to the pot, stirring for another minute.
Wash and roughly chop the cauliflower and broccoli and add to the pot.
Poor the carton of stock into a litre measuring jug and fill to the litre mark with water.
Add the litre of liquid to the pot, bring to the boil and allow to gently simmer for 20 minutes.
Add the beans to the pot and simmer for a further 5 minutes.
blend until smooth with with a bench-top or hand blender and season to taste with salt and pepper.
Serve with a herb or spring onion garnish with your favourite bread.

Photo copyright Megan Young. For usage contact