These wintery months all I crave is soups and stews. Every week I make a fresh homemade pt of veggie broth the collection of veg scraps I collect from that week. Just added spices and water and letting it all boil makes the best broth. Having a big jug of it in the fridge makes it so easy to make nutrient packed soups and stews on the fly.
I didn’t know whether to call this a soup or a stew – it’s super hearty! Regardless of its name its creamy, spicy and so full of fresh lemony flavours..like what do you add to the title – I was stumped.
If you think it deserves a better name after you try it out let me know. But in meantime – enjoy this comfort soup/stew and savour every delicious flavour it leaves in your mouth.
Prep time: 7 mins
Cook time: 20
Total time: 27 mins
Makes: 4 servings
Ingredients:
- 2 carrots
- 2 celery stalks
- 1 yellow oinion
- 4 cloves of garlic
- 1 Tablespoon of olive oil
- 1 sprig of minced fresh rosemary
- 1 teaspoon of chili peppers
- 1 can of white beans rinsed and drained
- 4 – 5 cups of veggie broth
- 2-3 cups of kale chopped off stem
- 1 full lemon – juiced
- Salt and pepper for taste
Directions:
- Chop up the onion, garlic, carrots and celery. Add to pot with oil and simmer on low until onion are translucent.
- Add the rosemary and chili peppers
- Add the can of bean and veggie broth and bring to a boil
- Once carrots are 1/2 cooked ladle out half the pot and blend it to slight puree
- Add the puree back to the pot and mix up
- Add in the lemon juice and let simmer for another 5-10 mins until all veg are soft and cooked
- Add the kale until it is dark green and wilted
ENJOY!
