ALL-GREENS CHUNKY BUTTER BEAN SOUP WITH PARSNIP CRISPS

Serves 4

This super-tasty broth-like soup is perfect on colder days or for when you’re feeling a little under the weather and in need of a warming and healthy pick-me-up. Use a combination of whatever you have in the fridge for the greens – anything goes!

INGREDIENTS

1 tbsp olive oil

1 large onion, finely chopped 1 leek, finely chopped

1 garlic clove, finely chopped Leaves from 2 thyme sprigs 2 celery sticks, finely chopped and saving the leaves to garnish 1 courgette, diced into 2cm chunks Handful of fresh parsley, stalks and leaves separated and roughly chopped 1 bay leaf 750ml vegetable stock 2 × 400g tins of butter beans, drained and rinsed 300g mixed greens (such as spinach, cavolo nero, Swiss chard, watercress or kale), roughly chopped Juice of ½ lemon For the parsnip crisps: 1 large parsnip 1 tbsp olive oil Salt and black pepper

METHOD

1. Preheat the oven to 200°C/fan 180°C/gas mark 6. 2. First make the parsnip crisps. Peel the parsnip then use the peeler to shave the rest of it into long, thin strips. Add the strips to a roasting tin, drizzle with the olive oil, season with salt and pepper and use your hands to mix everything together, so the parsnip strips are evenly coated. Spread the strips out into a single layer and place in the oven to roast for 20 minutes or until crispy and golden. 3. Meanwhile, prepare the soup. Place the olive oil in a large saucepan, add the onion, leek, garlic, thyme and celery and fry over a medium heat for 5 minutes until softened. Add the courgette, parsley stalks and bay leaf and sauté for a further 3 minutes, then pour in the vegetable stock and butter beans. Season with salt and pepper and bring to the boil, then reduce the heat to simmer for another 10 minutes. 4. Tip in the mixed greens and cook for 2-3 minutes until wilted. Add the parsley leaves and lemon juice, then remove the bay leaf and taste for seasoning, adding more salt and pepper if needed. Spoon into individual bowls and top with the parsnip crisps and reserved celery leaves.