Recipe: Greens and beans soup

the This creamy greens and beans soup is built around cruciferous vegetables, leafy greens, and legumes, ingredients known to support digestion, bone health, and steady energy.

Fiber-rich vegetables and beans are balanced with slow-digesting protein to help keep your blood sugar stable and appetite satisfied.

With 12 different plants in one bowl, it’s an easy way to boost plant diversity during the colder months.

Ingredients

(Serves 2-4)

• 3 cups vegetable broth

• 1 small cauliflower

• 1 celery stalk

• 1 broccoli

• 1 leek

• 1 onion

• 3 garlic cloves

• juice from 1/2 lemon

• 1 medium potato, peeled and cubed

• 3 cups tightly packed kale leaves (destemmed), roughly chopped

• 3 cups tightly packed baby spinach

• 1 cup frozen peas

• 1 can cannellini beans, drained and rinsed

• 1/2 cup cottage cheese

• To serve: Shredded parmesan, extra virgin olive oil drizzle, toasted pumpkin seeds, oiled sourdough toast

The crunch your gut’s* been craving.

Support gut health* and energy* and enhance the flavor and crunch of your meals.

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Method

1. Heat olive oil and add onion, leek, celery, and garlic. Fry for about 5 minutes until softened and fragrant.

2. Add the potato, cauliflower, salt, pepper, and vegetable stock. Bring to a boil and simmer until potato and cauliflower are soft.

3. Add peas, broccoli, and beans. Simmer for another 5 minutes until broccoli is soft.

4. Remove the pot from the heat.

5. Add the kale, pushing it down into the hot soup to wilt.

6. Add the spinach.

7. Put the soup into the blender, add the cottage cheese, and blend until smooth. You can leave some texture if it looks good.

8. Adjust seasoning with extra salt or pepper if needed. Drizzle with olive oil, sprinkle with toasted sunflower seeds, grated parmesan (grate on camera!), serve with sourdough toast for scooping.