green-soup

We LOVE this, its like a gorgeous comforting veg stew mmmm

For the soup: – please note this is the basic recipe you can add in ANY extra green veg that you fancy. Be creative and seasonal!

  • 1 courgette cut in half lengthways and sliced into semi circles (carb)
  • 1 leek cut in half lengthways and sliced into semi circles (carb)
  • 1 brocolli de stemmed and cut into florets (carb)
  • 1 pack of green beans, topped and tailed and cut in half (carb)
  • 3 handfuls of baby spinach leaves (carb)
  • 1 bunch of asparagus – trimmed and cut in half (carb)
  • 1 cup of peas (carb)
  • 1 onion chopped small (carb)
  • 2 cloves garlic chopped small (carb)
  • 1 veg stock cube
  1. fry the garlic and onion til soft
  2. add in all the veg EXCEPT the peas, spinach and asparagus
  3. cover with water,
  4. bung in the stock cube
  5. simmer for 20 mins
  6. add in the asparagus and peas
  7. simmer for 5 more minutes
  8. add in the spinach
  9. season to taste
  10. put the lid on for 10 minutes
  11. add a dollop of pesto
  12. serve

for the pesto:

  • 1 pack or a big bunch of fresh basil (carb)
  • 1/2 pack of pine nuts (fat)
  • 2 cloves garlic (carb)
  • 1 cup of olive oil (fat)
  • pinch of salt to taste
  1. chuck all the above into a blender until paste like
  2. add more olive oil as necessary to get the nice pesto consistency
  3. gobble it up with spelt bread, add on salads and add to soups

To PFC balance the meal, add a boiled egg or some poached chicken to the dish.