- 1 onion, finely sliced 1 carrot, sliced 1 small parsnip, diced 600ml vegetable stock 1 bay leaf 50g green beans, topped, tailed and halved 125g leafy green veg such as kale, spring greens or cabbage A handful of torn basil leaves Salt and ground black pepper
- Heat the olive oil in a heavy-based pan over a moderate heat. Add the onion and cook gently for about five minutes, until softened.
- Add the carrot and parsnip to the pan and continue cooking over a moderate heat for five more minutes, stirring occasionally, until the vegetables soften a little.
- Add the stock and bay leaf and bring to the boil. Simmer for 10 mins, add the beans and greens and cook for a further five minutes. Remove the bay leaf. Liquidise the soup using a blender. Stir in the basil and season with salt and pepper
This vibrant soup is the perfect antidote to the cold weather blues. ‘It will refuel your body and refresh your tastebuds,’ says its creator Anita Bean, a sports dietitian and author of The Vegetarian Athlete’s Cookbook, out now. Packed with vegetables and herbs, this dish offers an easy way to get your five a day. ‘The beauty of the recipe is you can substitute the ingredients for whatever veg you have to hand,’ says Bean.
The Vegetarian Athlete’s Cookbook is out now.