I love cake. Lately, I’ve been experimenting with cake recipes, and have been eating a lot of it! So in the name of balance, it’s time for something a bit healthier.
This vegetable soup is a staple at my place. Wholesome, nourishing, and a good way to reset if you’ve been overindulging (did I mention cake?).
Gluten, dairy, soy, egg and nut free.
3 stalks of celery
1/2 cup of uncooked quinoa, rinsed thoroughly
1 big bunch of cavolo nero or kale, stalks removed, then roughly chopped
1 tin of borlotti beans (you can use pre soaked dried ones if you like, but I can’t be bothered most of the time)
3 zucchini finely diced
1 chunk of fresh turmeric
1 clove of garlic
2 tomatoes, roughly chopped
3 tablespoons of olive oil
2 teaspoons of vegetable stock powder or you can use a sprinkle of sea salt if you prefer
2 litres of water
Some chopped pancetta or bacon if you can’t stand the thought of being meat free for dinner (dear husband, I’m looking at you!)
Dried Chilli flakes
Squeeze of lemon
Finely dice carrots, celery and leek. Place in a large pot, with olive oil. Simmer on low heat, until they start to caramelise.
Add quinoa, turmeric, garlic, zucchini, tomatoes, water and stock powder/salt. If you have other veggies in the fridge that need to be used, you can throw them in too. Simmer on low heat, covered for about 20 minutes. Add the cavolo nero or kale, and simmer, lid on, for another 5 minutes.
If adding pancetta or bacon, finely slice, and then pan fry until crispy. Sprinkle on top of your bowl. I serve mine with a little dried chilli, and a squeeze of lemon.
Now that you’ve had a virtuous dinner, go and eat some more cake…