✨A gorgeous silky green soup that incorporates some dark leafy greens and produces the most beautiful colour and taste. The watercress adds a hint of pepper, the fennel provides sweetness.⠀
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✨Of course, like most soup recipes ingredients are flexible: use different tins of beans, other green veg, alternative herbs. The beauty of soups are that they are a great way to use up odd leftover vegetables.⠀
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✨By adding a protein source like beans (or lentils) you ensure extra fibre, and protein that keep you feeling full for longer.⠀
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✨Soups are also easy and fast to make, great to freeze in portions for another day and are a perfect quick lunch.⠀
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Recipe:⠀
1 dessertspoon of ghee, butter or olive oil⠀
1 onion finely chopped ⠀
Half a leek, washed and chopped⠀
2 cloves of garlic crushed⠀
2 sprigs thyme, leaves pulled from stem⠀
Half a fennel bulb chopped⠀
1 bag watercress, washed and chopped ⠀
Half a bunch of Cavolo Nero (or kale) washed and chopped⠀
1 tin butter beans (or other)⠀
Stock, vegetable or chicken as you prefer⠀
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*Melt the ghee, add the chopped onion, leeks, fennel, garlic and thyme⠀
*Stir and allow to cook down for 5 mins. ⠀
*Add the watercress and cavolo nero, the stock and the butter beans⠀
*Bring to the boil and lower to a simmer for 15 mins. ⠀
*Ideally blend in a jug blender, as this will break up the dark greens best. If you have a hand held blender that is fine but won’t be as smooth.⠀
*Taste. Add salt and pepper as you like it.⠀
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Serve with: a sprinkle of toasted seeds, fennel fronds, fresh thyme, a drizzle of extra virgin oil⠀
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