Root Veggie and Bean Soup

Mmm this root veggie and bean soup is so delicious. I often liken soup to like a cosy nourishing hug in a bowl, and this recipe is no exception! It’s also really easy to make (who doesn’t love a one pot of wonder) and will leave your kitchen smelling amazing. Enjoy!

Serves 4-6

1 tablespoon extra virgin olive oil
1 leek
1/4 teaspoon black pepper
1 large potato
1 parsnip
1 swede 
1 carrot
3 cups vegetable stock
1 zucchini
Large handful of green beans
400g can Canellini beans, rinsed and drained
1/2 bunch parsley, finely chopped
Few large handfuls or baby spinach 
1/2 lemon, juices 

1. Finely slice the leek. Chop all of the the veggies into chunks
2. In a large pot over medium heat, add the leek and olive oil. Cook for 2-3 minutes or until the leek softens 
3. Add the black pepper and potato. Cook for another 1-2 minutes, stirring regularly. 
4. Add the veggie parsnip, Swede, carrot and veggie stock. Cover with a lid and turn the heat up to high. Once boiling, reduce to a simmer and cook for about 15-20 minutes or until the veggies begin to soften. 
5. Add the zucchini, green beans and canellini beans. If there isn’t enough liquid, add some water to your desired consistency (some people like their soup more liquidy, others like less). Cover with a lid again and simmer for another 15 minutes. 
6. Add the parsley, baby spinach and lemon juice
7. Serve and enjoy!