Woodland Winter Soup

Serves 6

INGREDIENTS:

3 tbsps olive oil

3 medium carrots, peeled and cut into cubes

3 small or 1 medium turnips, peeled and cut into cubes 

2 beetroot, peeled and cut into cubes

2 celery stalks, cut into cubes

1 onion, peeled and diced

3 cloves garlic, crushed 

600ml / 2 cups chicken or vegetable stock 

1 x tin of cherry/chopped/plum tomatoes 

1 can cannellini / butter beans, rinsed and drained 

250g chard/Tuscan kale/spinach, chopped 

fresh basil, torn 

sea salt and freshly ground black pepper

To serve 

50g Parmesan cheese, for shaving

METHOD: 

1. Place a large saucepan or casserole dish over a low heat and pour in the 3 tbsps of olive oil. Then stir in the carrots, turnips, beetroot, celery, onion, and garlic. Season with sea salt and freshly ground black pepper. Stir well, cover and allow to cook for 10 minutes, stirring every five minutes or so. 

2. Then add the stock, tinned tomatoes, and cannelloni beans to the soup 
   and cook for five minutes. Then stir in the chopped chard, spinach or kale - cook for a further 2  minutes. Lastly add lots of fresh basil.

3. Serve the soup in warmed bowls and grated parmesan cheese on top.
   

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