One of the great things about winter is the food!

I love warm casseroles and soups. This hearty white bean and vegie soup is quick and easy to make. I blended it so that the kids couldn’t identify the vegies and beans – and they loved it! It’s warm, nourishing and immune supporting. I made a big pot of it last night and there’s plenty left for lunch or snacks today.

Recipe for White Bean and Vegie Soup

• 1 large onion diced
• 2 -3 cloves garlic
• 2 tablespoons olive oil
• 1 leek roughly chopped
• 3 stalks of celery chopped
• 1 large carrot chopped
• 1/3 cauliflower chopped
• 1 potato peeled & chopped
• 2 zucchini chopped
• 1 tin cannellini white beans rinsed

Top with: Chopped parsley, chilli sambal, thickened cream or yoghurt

1. Wash and chop vegies.

2. Cook onions and garlic in oil for 2-3 minutes.

3. Add leek, celery, carrot, combine and cover to sweat for 2-3 minutes stirring occasionally.

4. Add cauliflower, potato, zucchini, beans and water. Bring to boil. Cook for approximately 15-20 minutes.

5. Add salt & pepper to taste.

6. Blend with stick blender.

7. Serve with chopped parsley, chilli, sambal and/ or dollop of cream or yoghurt.

Enjoy!