Soups and salads are both typical healthy lunch choices but for a clean eater, sometimes eating a bowl of vegetables just isn’t enough to see you through until your next meal. However, by adding beans or lentils to your soups and salads you are able to add that extra kick of protein which will help you to feel more satisfied.
This soup is a winner in our house, even my husband (who does NOT like soup) eats it and enjoys it. This recipe makes a large batch, perfect for freezing and using at a later date. I love eating this soup with some toasted rye bread topped with mashed avocado. It is delicious!
You can adapt this concept to suit your needs, taste and whatever you have available. You can use any beans or lentils or even some chicken or turkey. The vegetables work really well together and balance the soup out nicely but if you don’t like one of them, just swap it for something else. Make it YOUR soup! Season to taste and enjoy!
You may also like:
- Clean Eating Carrot & Coriander Soup
- Clean Eating Super Salad with Goats Cheese & Lentils
- Clean Eating Slow Cooker Chicken Stock
Clean Eating Winter Vegetable & Bean Soup
By Published:
- Yield: 6-8 Servings
You can use any beans or lentils or even some chicken or turkey. The vegetables work really well together and balance the soup out nicely but if you don't like one of them, just swap it for something else. Make it YOUR soup! Season to taste and enjoy!
Ingredients
- 1 teaspoon Olive Oil or oil of your choice
- 1 Onion diced
- 1 Celery Stalk finely chopped
- 200 grams (approximately 2) Carrots finely sliced
- 200 grams (approximately 2) Parsnips chopped
- 200 grams (approximately half) Sweetheart Cabbage chopped
- 50 grams (1 large handful) Kale
- 400 gram Tin of Canillini Beans drained and rinsed
- 1 - 1 1/2 litres Stock to just cover the vegetables
Instructions
- Place the oil, onion and celery into a pan and heat over a medium heat to soften slightly for 2 - 3 minutes.
- Add the rest of the vegetables and stock and bring to the boil. For a thicker soup, use 1 litre, for a thinner soup use 1 1/2 litres.
- Let the vegetables bubble away over a medium heat for 5 - 10 minutes until the carrots are just tender.
- Add the drained beans and allow the soup to simmer for a further 5 minutes until the beans are completely heated through.
- Take the soup off of the heat and allow to cool slightly before blitzing with a hand blender until smooth.
- Serve with toasted rye bread topped with mashed avocado. Delish!
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