The beauty of this soup is that it is endlessly adaptable and up for interpretation. It can be moulded to suit every dietary requirement and be reinvented time and time again, depending on what is in your fridge.
- 1 Tablespoon of olive oil.
- 1 large onion, sliced.
- 1 inch of fresh ginger peeled and finely sliced.
- 3 carrots finely sliced.
- 2 celery stalks.
- Broccoli head and stalk finely chopped.
- ¼ cabbage head, shredded.
- 1 tin of butter beans drained and rinsed.
- Stock cube of choice.
- Salt and pepper
Heat the olive oil in a large pot, add a splash of water to stop the oil from oxidising. Sauté the onion and ginger until translucent.
Add all the chopped vegetables and the beans to the pot, the more the merrier.
Cover the vegetables with boiling water, until the water covers the vegetables by an inch.
Crumble a stock cube into the soup and season to taste with sea salt and pepper.
Simmer on a low heat for 30 minutes.
Serve straight into bowls alongside Calvin’s Free From Coconut Flat Bread Rolls....yum.