Get souped up with this de­li­cious and healthy dish

Runner's World (UK) - - Warm Ups - By Anita Bean (Blooms­bury)

*Per serv­ing

This vi­brant soup is the per­fect an­ti­dote to fes­tive overload. ‘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 this month (Blooms­bury). 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.


1 tbsp olive or rape­seed oil 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 heavy­based 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.

The Vegetarian Ath­lete’s Cook­book, A 125g serv­ing of kale pro­vides a day’s vi­ta­min A and K re­quire­ment. It is also packed with vi­ta­min C, which aids iron ab­sorp­tion. Onions con­tain bi­otin, a B vi­ta­min that helps reg­u­late blood sugar. They’re also rich in phy­tonu­tri­ents that sup­port the im­mune sys­tem. Fi­brerich green beans con­tain carotenoids (in­clud­ing lutein, im­por­tant for eye health), as well as flavonoids that have an­tiox­i­dant prop­er­ties.

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