Garden Veggie Soup by Nutra Organics

Easy, delicious, and the perfect way to get in your 5+ for the day without even noticing! A wonderfully warming + filling plant-based recipe from Nutra Organics.

RECIPE:

Ingredients

2 cups cavelo nero (Tuscan Kale)

1 cauliflower, cut into florets

2 potato, peeled and cubed

1 bunch parsley, sliced

4 sticks celery, sliced

1 leek, sliced

2 zucchini, sliced

1 bulb of garlic, sliced

1-2 tsp pepper

2 Tbsp Nutra Organics Vegetable Broth Garden Veggie

1-2 tsp The Wholefood Pantry Pink Himalayan Crystal Salt

Olive oil

1 ltr water

Sourdough, cubed

Method

1. Heat a little oil in a large pot, add in leek, zucchini, parsley, cauliflower, three quarters of your garlic, potato, celery and fry for 5-7 minutes until softened slightly.

2. Add in water and cook for 10 minutes or until tender. Add in cavelo nero, cook for a further 5 minutes or until everything is tender.

3. Meanwhile, in a shallow fry pan, fry the sourdough and remaining garlic in a little olive oil & salt.

4. Drain ingredients, reserving cooking liquid then add to a blender along with salt, pepper and a ladle full of the cooking liquid. Blend until smooth and creamy. Season to taste.

5. Serve in bowls with sourdough croutons & crispy garlic, drizzle with olive oil.

Serves 4