Vegetable soup
Jools' wholesome and hearty homemade dish packed with the good stuff
50 mins
Super easy
serves 4
About the recipe
From Jools: "I love this soup – it’s great to know that once the children have eaten a big bowl of it, they’re well on their way to getting their 5-a-day. Feel free to use pearl barley instead of beans, but just remember to add a bit more liquid."
Ingredients
2 sticks of celery
3 carrots
2 large leeks
2 cloves of garlic
1 sprig fresh rosemary
2 rashers higher-welfare smoked streaky bacon
olive oil
1 x 400g tin borlotti or cannellini beans
1 litre organic vegetable or chicken stock
75g baby spinach or kale
100g frozen peas
Top Tip
For baby, leave out the bacon and used low-salt or homemade salt-free stock. Allow to cool, blend or mash to the desired consistency.
Method
- Start by prepping the base of your soup: trim and very finely slice the celery, peel and roughly chop the carrots and trim, wash and roughly chop the leeks. Peel and very finely slice the garlic, then pick and finely chop the rosemary. Finely slice the bacon.
- Drizzle 1 tablespoon of oil into a large pan on a medium heat, then add the rosemary and bacon. Fry for a few minutes, or until the bacon is just turning golden, then add the chopped celery, carrots, leeks and garlic. Cook gently for around 15 minutes, or until soft, stirring regularly.
- Add the beans (there’s no need to drain them) and stock. Bring to the boil, then reduce to a simmer for 30 minutes – add a little more stock or water if you think it needs it.
- Finally, add the spinach or kale and the peas and cook for a further 3 minutes, or until the greens are cooked but still a vibrant green. Have a taste and season with sea salt and black pepper, if needed, then tuck in.
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