Winter green vegetable & butter bean soup

I love winter greens. My fridge is always stocked full with Cavolo Nero (kale), cabbage, broccoli, and cauliflower, and I rarely have a meal without them. I wanted to make a soup that was both nourishing and hearty, as I get so fed up with shop-bought soups that barely have any substance. During the winter and when I’m training, I need extra carbs and, of course, protein. This soup is gently cooked to protect flavour and nutrients, while still blending into a thick, creamy texture thanks to the potato and butter beans. I added bone broth, but you can omit the broth to make it vegan friendly. I topped mine with fresh chicken and served it with a slice of sourdough. It's safe to say the family loved it, and my 9-year-old son said it was the best soup I have made to date!

Serves: 4–6

Ingredients

3 leeks, trimmed and finely sliced

2 cloves garlic, finely chopped

2 litres water

300 ml bone broth (optional, can replace with extra water)

2 medium potatoes

1 medium head broccoli, chopped

1 small cauliflower, chopped

½ small green cabbage, chopped

1 bunch cavolo nero, stems removed, leaves chopped

1 tin butter beans, drained and rinsed

Sea salt and black pepper, to taste

Method

• Gently heat a little avocado oil, butter or coconut oil in a large pot. Add the leeks and cook over a low–medium heat until soft and sweet, around 5–8 minutes.

• Add the garlic and cook for a further 30 seconds.

• Pour in the water and bone broth and bring to a gentle simmer.

• Add the grated potato and simmer for 5 mins.

• Add the remaining vegetables and cook for around 8 minutes, just until tender but still vibrant.

• Stir in the butter beans, remove from the heat and allow to cool slightly.

• Blend until smooth using a stick blender or high-speed blender. Adjust seasoning to taste.

• Adding the vegetables later and cooking briefly helps preserve colour, flavour and nutritional value, while the butter beans give the soup body and creaminess without dairy.

• Add sprouted greens and a drizzle of olive oil (optional)

To Serve

Higher protein: Top with shredded chicken and a drizzle of extra virgin olive oil.

Higher carbohydrate (training days): Add cooked quinoa, and a slice or two of sourdough.

This soup keeps well in the fridge and can be reheated gently, making it ideal for batch cooking during colder months.