February Soup
I made a hearty, warming soup in honour of the snow and dubbed it "February Soup".
1 tablespoon olive oil
1 large onion (about 180g)
2 cloves garlic
3-4 ribs of celery (about 130g)
2-3 carrots (about 200g)
5 cabbage leaves (about 100g)
2-3 fat vine tomatoes (about 340g)
90g dried borlotti beans, soaked overnight and cooked
1 bay leaf
goof pinch of marjoram
handful fresh parsley
one potato (about 215g)
1 pints vegetable stock
Wash, trim and/or peel all the vegetables. Use the trimmings & peels to make the stock.
Heat the oil in a large pot. Saute the onions and garlic until soft.
Add the celery, carrots, cabbage, tomatoes, beans and stock along with the herbs.
Cover and simmer for 45 minutes. Add the potato, cut into cubes and simmer for another 15-20 minutes, until the potato is soft. Season to taste with salt and pepper and serve.
Makes 2 generous servings
Nutrition Data per serving
Calories (kcal) 401.8
Carbohydrate (g) 68.1
Protein (g) 17.4
Fat (g) 8.8
Fibre (g) 20.8
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