Ingredients for 6 servings

• 2 Tbls of Olive Oil or plain Sesame Oil

• 1 Large Onion (finely cubed)

• 2 Celery Stalks (finely sliced)

• 1 Large Leek (separate white part from green and finely slice both)

• 2 Carrots (cut into cubes)

• 5 cups of Seasonal Greens (chard, spinach or broccoli)

• 250g Chickpeas

• 250g of Brown Rice or Wholemeal Pasta

• 6-10 Cups of Vegetable Stock

• 3-4 Tbls Miso Paste

• 1 Lemon

• Sea Salt

Method

1. Heat up oil in a large soup pot and add onions with a pinch of salt.  Sauté until starting to turn translucent.

2. Add whites of leeks and celery with another pinch of salt and mix in well.  Fry on medium heat for a few minutes. 

3. Add carrots, turn heat down to low and put lid on.  Leave for vegetables to start melting allowing as much of their own juices to come out.  Approx. 10min – keep an eye on it though so it doesn’t catch.

4. Once the veg has started to melt add stock to cover.

5. Simmer for another 5-7min until veg is soft but not falling apart.

6. Add tops of the leeks and seasonal veg, cooked brown rice or cooked pasta and chickpeas.

7. Once all the vegetables are cooked turn off heat.

8. Take out some broth and put in a separate bowl to mix with the miso paste.

9. Then add back to the soup to mix in well being carful not to boil the miso.

10. Serve with a little squeeze of lemon juice.

Love Breige x