Healthy Provencal Vegetable Soup

For a healthy lunch recipe, why not try a traditional French vegetable soup?

It’s the perfect meal if you’re feeling under the weather, and is ideal for even children on a cold, rainy day. Feel free to add some of your favourite pasta for a filling dish during the winter weather.

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Serves 4-6

Ingredients

200g broad beans

2 garlic cloves

1 tablespoon olive oil

1/2 onion (finely chopped)

1 celery stick (sliced)

2 carrots (diced)

1 potato

2 leeks

5 cups water

1 zucchini (sliced)

1 cup peas

1 cup green beans

2 tomatoes (peeled and sliced)

Spinach leaves

Basil leaves

Mixed herbs

Method

  1. Heat a pan of hot water over the stove, and add the broad beans. Boil for 10 minutes, then drain and add the garlic cloves and mixed herbs.
  2. Add the green beans, then cook until completely boiled. Set aside to cool down.
  3. In another pot, heat the olive oil and combine the onions and leeks. Cook for 5 minutes before adding the celery, carrots, garlic and other vegetables into the pot.
  4. Once the mixture has settled into a consistent boil, add the beans from step 1, potatoes, and 5 cups of water. Boil, and skim off any foam from the surface.
  5. Finally add the zucchini, peas, and tomatoes. Let the mixture simmer with the lid on for 25 minutes, or until the vegetables are tender. Serve with fresh basil.

Image via Hungry Poodle