Rainbow Soup

By: Rachel Enright

Course

DinnerSoups

Tags

High FibreHealthyVegetarianHappy Skin skin health weight loss

Info

• Servings

  5

• Prep Time

  10 mins

• Cook Time

  25 mins

Ingredients

• Garlic, diced 4 cloves
• Onion, diced 1 large
• Celery, sliced thinly 3 stalks
• Leek, sliced thinly 1 pc
• Broccoli, chopped 2 cups
• Cauliflower, chopped 1 cup
• Red capsicum, diced 1 small
• Kale, chopped 2 cups
• Organic cannellini beans 1 can
• Organic tomato passata 2 cups
• Filtered water 1L
• Balsamic vinegar or red wine 2 tbsp
• Olive oil 2 tbsp
• Bay leaves 2 pcs
• Salt and pepper to taste
• Chili powder (optional) to taste

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Method

1. Using a medium-size soup pot, sauté garlic, onion, celery, and bay leaves in olive oil.
2. Add everything else except for the greens. Simmer for 20 minutes.
3. Add the greens and turn off heat.
4. Season with salt, pepper and chilli, if desired
5. Serve with organic sourdough or gluten-free toast.

More about the Author

Rachel Enright

Rachel has 28 years experience as a holistic lifestyle coach. She completed her B.H.Sc. in Nutritional Medicine and has been a whole foods vegetarian chef for close to 30 years, working in the USA, Central America, Mexico, and Thailand. Rachel loves healing through a whole foods diet, has specialised in working with kids with spectrum disorders, and women's health.