Chunky autumnal soup
Ingredients
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400ml Unsweetened Almond Breeze®
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1 tbsp. rapeseed oil
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1 small red onion, finely chopped
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2 cloves of garlic, chopped
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1 stick of celery, sliced
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1 large carrot, sliced and quartered
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1 leek, sliced
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1 tsp. mustard seeds
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600ml vegetable stock
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1 bay leaf
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6 pink peppercorns
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1x 300g tin of cannellini beans, drained and rinsed
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2 leaves of kale, stalks removed and roughly sliced
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Good pinch of salt
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Few twists of black pepper
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Small handful of flat leaf parsley, finely chopped
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Serves: 4-6
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Prep time: 10 minutes
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Cooking time: 40 minutes
Chunky autumnal soup
A comforting bowl of soup is perfect for cold days. This seasonal autumnal soup is hearty, full of flavour and dairy free.
Directions
Place a large saucepan over a medium heat and pour in the oil. Add the red onion, celery, garlic and carrot. Cook for about 5 minutes until the onions start to soften. Then add the leek and mustard seeds to the pan and continue to cook for a further 10 minutes until the leeks have softened.
Pour over the vegetable stock and Unsweetened Almond Breeze® and stir. Add the bay leaf and pink peppercorns. Continue to simmer for 20 minutes. Then add the cannellini beans, pinch of salt, and a few twists of black pepper and stir. Finally add the kale, stir through and cook for a final 5 minutes.
Remove the soup from the heat and stir through a small handful of finely chopped flat leaf parsley before serving.
Courtesy of Clean Supper Club
