This freezer friendly soup is great to make in batches and is best cooked using veggies at the freshest. It will flood your system with easily digestible nutrients along with the fiber you need to feed a healthy bacteria colony.
2 tablespoon extra-virgin coconut oil
1 leek white, chopped
1 onion diced
3 garlic cloves crushed
3 celery stalks diced small
a piece of ginger peeled and grated
160 g sugar-free tomato paste
400 g tin additive free chopped tomatoes
150 g green beans
half cauliflower roughly chopped
2 zucchinis diced
1 green capsicum seeded and diced
450 g kale chopped
45 g English spinach leaves chopped
1 L vegetable stock plus extra water if needed
A handful of mixed herbs, parsley, basil, freshly cracked pepper to taste
Heat the oil in a large saucepan over medium heat, add the leek, onion garlic celery, and ginger and cook stirring regularly for 5 minutes or until lightly browned
Stir in the tomato paste and chopped tomatoes and cook for a further two minutes.
Add beans cauliflower zucchini, capsicum, kale, and spinach then cook stirring frequently for further 1 -2 minutes.
Add the stock and water to cover the vegetables bring to boil then reduce the heat to low and simmer for 10 to 15 minutes or until the vegetables are tender.Add the herbs and stir to combine.
Remove from heat and allow to cool slightly then puree in a food processor or blender to your desired consistency.
Serve hot, sprinkle with black pepper.