A chunky, filling soup for the roots and greens you have to hand, with beans for a more substantial lunch.
Serves 4 | Preparation: 20 minutes | Cooking: 35 minutes | Total: 55 minutes
Ingredients
20 ml olive oil
1 onion (180 g), chopped
2 carrots (250 g), diced
1 leek (150 g trimmed), washed and sliced
250 g potatoes, diced
200 g swede, peeled and diced
2 garlic cloves, chopped
1 tsp dried thyme
1.2 litres vegetable stock
1 tin cannellini beans (400 g), drained and rinsed
150 g cabbage or kale, shredded, tough stalks removed
15 ml lemon juice
Salt and black pepper
Method
Heat the oil in a large saucepan. Soften onion, carrot and leek for 10 minutes, stirring regularly.
Add potato, swede, garlic and thyme. Stir for 1 minute, then add stock. Bring to a simmer and cook for 20 minutes, until the roots are tender.
Add beans and shredded greens. Simmer for 5 minutes, or until the greens are tender and beans piping hot.
Mash a ladleful of vegetables against the side of the pan to thicken, if liked. Add lemon juice and season. Serve with bread.
Variations and substitutions
Swap swede for parsnip or celeriac, keeping the same prepared weight; celeriac is a celery allergen. Use butter beans or chickpeas instead of cannellini beans. Add 1 tsp smoked paprika with the garlic for a smoky version.
Homegrown and seasonal produce
This is a useful homegrown clear-the-basket soup. Keep roughly the same total vegetable weight and dice roots evenly so they cook together. Add frozen greens straight from frozen and simmer until piping hot.
Storage and freezing
Cool quickly in shallow containers. Refrigerate within 2 hours at 5°C or below and eat within 48 hours. Freeze for up to 3 months. Defrost in the fridge, use within 24 hours and reheat once until piping hot throughout, stirring and adding stock if needed.
Explore our growing guides and From Garden to Kitchen guide. Plan your next harvest with Your Growing Companion.
Stock photograph for serving inspiration.
