It feels like forever since I have posted a recipe here to share. I usually miss it so much and try to make the time to sit and write at least once every couple of weeks. I haven’t had the chance to miss it this time around as have had quite the ‘fix’ of writing and creating over these past few months. It has been so lovely. As most of you know, the Relish Mama cookbook will be released in just a few months time. It is incredibly exciting and by the end of this week, after thousands of hours, it will be ready for the printer. I know I am not there yet but I am in the final week and I am pretty giddy with excitement. Of course with all the extra hours and now that my head can see the end, I seem to have caught a shitty cold. Nothing too nasty but it is a warning to slow down, breathe and eat well. I have made this nourishing ‘get well’ soup. It seems everyone I talk to lately is run down and not feeling as great as they would like to so this is for you all to enjoy & re charge.
Thank you to all of you who have sent such beautiful messages fo support for the upcoming cookbook and for all those who supported our pozible campaign…….thank you with all my heart.
Get well soup
3 tablespoons olive oil
1 onion, finely chopped
3 celery stalks, finely chopped
2 carrotts, finely chopped
2 garlic clove, finely chopped
2 litres vegetable stock (or use half stock & half water)
Sea salt & freshly ground black pepper
2 small zucchini, halved and sliced into 1 cm thick discs
4 small silverbeet leaves, leaves finely sliced, stalks finely chopped
A good handful or two of wombok cabbage, sliced
1 x 420g tin of cannellini beans
1 cup of fresh or frozen baby peas
2 tablespoons finely chopped flat leaf parsley
4 mint sprigs, leaves picked and chopped
2 oregano sprigs, leaves picked and chopped
Extra virgin olive oil, to serve
Heat the olive oil in a large saucepan over low-medium heat. Add the onion, celery and carrot and cook, stirring gently, for 5-8 minutes until the onion is soft and translucent. Add the garlic and fry for a further minute. Cover with the stock and bring to the boil. Season with salt and pepper and add the zucchini, silverbeet and wombok. Return to the boil, add the cannellini beans and peas. Cook until the vegetables are tender. Take off the heat and stir in the herbs. Check the seasoning.
Ladle the soup into bowls, drizzle with the extra virgin olive oil.