So Much More Then Vegetable Soup.

Can you take a super healthy vegetable soup, beefed up with juicy butter beans, nutty barley and a rich tomato base AND make it better? 

Why yes, yes you can.

 Pile it high with crispy haloumi, coconut roasted tempeh and spicy chorizo morsels. All on a bed of wilted spinach and fresh basil, just because. 

Crusty bread? Why the hell not. 

Recipe:

Vege Soup.

2 tbsp coconut oil

2 white onions 

3 cloves garlic 

2 celery sticks 

3 carrots 

1 yellow pepper 

2 zucchinis

bunch of silverbeet

1/2 tsp sweet paprika

2 bay leafs  

1 tin of organic tomatoes 

1/2 cup pearl barley 

1 tin of organic butter beans

2 agria potatoes

3 cups vegetable stock

juice of one lemon

s&p

Roughly chop all of the vegetables, this is a pretty rustic looking soup. Sweat onions, celery, carrots, garlic and silverbeet stalks until starting to soften in a large sauce pan. Add all of the remaining ingredients, season and simmer away until everything is just cooked (20 mins or so).

Toppings.

2 tbsp coconut oil

120 grams pamplonian chorizo

1/2 tsp chilli flakes 

100g haloumi 

50g tempeh 

2 tsp tamari sauce

couple of handfuls of spinach

handful fresh basil 

Thinly slice the haloumi and fry in a dry fry pan until golden on each side. Chop into bite sized pieces.Thinly slice tempeh and marinate in the tamari for at least 10 minute. Fry in coconut oil until golden brown and chop into bite sized pieces. Chop chorizo into tiny pieces and fry with chilli flakes in the same pan as the tempeh. Mix tempeh, haloumi and chorizo together and set aside.

To serve.

Top each bowl of soup with a handful of spinach and basil, sprinkle with the chorizo haloumi mixture. 

Treat yo self. 

x

Abbey