I t's Time To Get Cooking With Protein Packed Reciepe. . .
SERVES 6
READY IN 50 MINS
- 135ml olive oil
- 1 large trimmed leek, sliced
- 1 large celery stick, diced
- 1 garlic clove, finely chopped
- 1.25 litres vegetable stock
- 1 bay leaf
- 1 sprig of thyme pinch of crushed dried chillies
- 450g cooked haricot beans
- 1 small courgette, diced
- 125g trimmed green beans, cut into 1in pieces
- 1 tbsp chopped basil leaves
- 115g frozen peas, thawed
- 85g shredded Savoy cabbage
- ½ tsp chopped oregano
- 20g baby rocket
- 60g pine nuts, toasted
- 125g grated vegetarian Parmesan-style cheese
- 1 tsp grated lemon zest
How to:
- In a medium stock pot, heat one tbsp of oil over a medium-low heat. Add the leek and cook for 2-3 minutes until it begins to soften. Add the celery and garlic and cook for an additional 2-3 minutes.
- Add the stock, bay leaf, thyme, crushed dried chillies, and haricot beans. Bring to the boil then reduce the heat and simmer, covered, for 15 minutes, or until the haricot beans are warmed through.
- Add the courgette, green beans, basil, peas, Savoy cabbage, and oregano. Simmer for an additional 15 minutes, or until the vegetables are tender and cooked through. Season with salt and pepper to taste.
- To make the pesto, in a food processor combine the rocket, pine nuts, vegetarian Parmesanstyle cheese and lemon zest. With the processor running, slowly drizzle in the remaining 120ml of oil until fully combined. Remove the bay leaf. Divide the soup among six bowls and top each with 1⁄2 tbsp of pesto. Serve immediately.
Per serving: 390 cals, 20g fat, 15g protein
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