Fall brings with it a whole host of fruit and vegetables into the season, including many of the super healthy brassicas. Brassicas include cauliflower, cabbage, broccoli, and kale and this soup recipe really makes the most of this health-boosting vegetable family.
Ingredients (serves 4):
- 1/2 cup of shredded cabbage
- 1/2 cup of broccoli florets
- 1/2 cup of kale
- 1/2 cup of peas (fresh or frozen)
- 1 onion
- 2 tablespoons of oil
- 2 cups of water
- 1 stock cube
Instructions:
- Fry the sliced onion in the oil. Once it’s browned, remove from the pan.
- Bash the kale with a rolling pin to soften any tough fibers. Slice the broccoli florets into small pieces.
- Add the water and the greens (including the peas) to a pan and cook over a medium heat for 3 minutes.
- Add the stock cube and fried onion, cook for a further 5 minutes, then remove from the heat.
- You can leave the soup as it is, or blitz it in a blender to a smooth consistency.
