Meatless Monday: Provencal soup

Spring may be on the horizon but there is still a nip in the air, so a soup is still welcome!

There's an old Welsh saying 'eat leeks in March, wild garlic in May and all the year physicians may play.'  This is because leeks and garlic are anti-fungal, anti-viral and anti-bacterial and so help fight off the early Spring colds and flu. 

This substantial soup has onions, leeks and garlic which will help protect you from the Spring colds and flu and contribute to your 5 + a day.

Provencal soup

Serves 2-3
1 onion, peeled and chopped
1 tbsp olive oil
2 cloves garlic, peeled and sliced
1 stick celery, chopped
1 leek, sliced (white and pale green only, discard darker green ends)
1/2 fennel bulb, sliced
1/2 carrot, julienned 
4 tbsp frozen peas
1 tsp pink salt
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp majoram
400ml water
50g fuselli pasta
1 can butter beans

To top
1 tbsp sesame seed oil
handful basil, finely chopped
2 tbsp nutritional yeast

Crusty bread to serve

Heat the oil and fry the onion over a medium heat for 3 minutes.  Add the garlic and continue to cook for a further minute.  Add the celery, leek, carrot, fennel,  peas and herbs and cook a further two minutes.  

Add the water and bring to the boil. Reduce heat to simmer and cook for 10 minutes.  Add the pasta and continue to simmer for 10-12 minutes. Stir in the butter beans and heat through.

Combine the ingredients for the topping.

To serve divide the soup between two bowls and spoon topping over.  Serve with crusty bread.  

Janet x

Recipe Copyright © 2016 40plusandalliswell

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