Ingredients (Serves 4)
1 tsp ghee, avocado oil or olive oil
350g frozen classic vegetable mix
3 garlic cloves, finely chopped
¼ tsp dried thyme
2 fresh rosemary sprigs
250g tomatoes, quartered
1.2 litres vegetable stock (made with one organic stock cube)
400g swede, peeled and diced
400g tin cannellini beans, drained
4 Savoy cabbage leaves, shredded
15g Parmesan, finely grated (use dairy free if preferred)
For The Croutons:
30g green pesto
2 tsps olive oil
100g bread of your choice
Nutrition
Per Serving: 281 Calories, 37g Carbs, 13g Protein, 9g Fat
Preparation
Heat the ghee/oil in a large saucepan over a medium flame
Add the frozen vegetables and cook for 3-4 minutes, stirring occasionally
Add the garlic, thyme, rosemary and tomatoes
Cook for 2 minutes
Add the stock and swede
Stir well and simmer for 10 minutes, or until the swede is tender
Add the tinned beans and cabbage
Cook for 2 minutes, or until the cabbage is tender
Preheat oven to 160˚C/325˚F
Mix the olive oil and pesto in a bowl and spread onto the bread
Place onto a lined baking tray and bake for 7-8 minutes, or until golden and crisp
Cut into small squares
Serve the soup topped with the croutons and a sprinkle of Parmesan