Soup season is the perfect opportunity to level up your veggie intake and show your microbiome all the love!
Ingredients
Serves 4
600 g silverbeet
350 g kale
2 tablespoons extra virgin olive oil
1 leek (white part only)
2 garlic cloves, crushed
400 g cannellini beans, rinsed and drained
1.25L of low salt vegetable or chicken stock
2 tablespoons lemon juice
4 tbps of Microbiome Essentials
Optional: 2tbs sunflower seeds & Greek style yoghurt to serve
Method
Trim the ends off the silverbeet stalks. Chop the leaves and thinly slice the stalks. Chop kale leaves once the stalks are removed. Sautee the silverbeet stalks and leek for 10 min before adding garlic, the silverbeet leaves and kale leaves. You may need to add the leaves in batches so they can wilt and fit into the pan.
Add the cannellini beans and stock. Bring to the boil and then simmer partially covered for 15 min.
Once cool, blend the soup with the lemon and some salt and pepper until smooth and then reheat when required.
Top with yoghurt and sunflower seeds and enjoy!
