Serves: 4

Chunky Vegetable Soup

FG 0 | CC 4

Calories: 100 kcal

100 g lean bacon cubes (fat removed)

1 onion (finely chopped)

2 cloves garlic (crushed)

2 sticks celery (diced)

2 carrots (diced)

1 leek (chopped)

1.2 litres vegetable stock

400 g can chopped tomatoes

400 g can butter beans (drained)

1 bay leaf

Few sprigs sage and thyme

½ green cabbage (shredded)

Salt and freshly ground black pepper

Rice bran oil

Nourish yourself from the inside out with this tasty, hearty soup

Wipe a large saucepan lightly with oil and place over a medium heat.
Add the bacon cubes and cook, stirring, for 2 minutes.
Add the onion, garlic, celery, carrots and leek and cook for about 5 minutes, stirring occasionally, until softened.
Pour in the stock and add the tomatoes, beans and herbs.
Bring to the boil, then reduce the heat and simmer for 15 minutes.
Add the shredded cabbage and continue cooking for about 5 minutes, until it is cooked and tender.

Check the seasoning and serve immediately, discarding the herbs.