Super Green Soup

Looking to up your veggie intake in the most delicious way possible? We've got you. Full of so much flavour, and also the perfect way to clear out the fridge, there's not much more we could ask for from a meal.

Ingredients

2 celery sticks, chopped

1 brown onion, chopped

1/4 green cabbage, thinly sliced

2 small zucchini, sliced

1 head of broccoli, cut into florets

1/2 head cauliflower, cut into florets

1 can canellini beans, drained and rinsed

1 tbsp rosemary, chopped

1 handful fresh basil

1L water

Flatbread, toasted to serve

PRODUCTS

2 tbsp The Wholefood Pantry Coconut Oil

1/3 cup The Wholefood Pantry Vegan Nutritional Savoury Flakes

4 tbsp Vegetable Broth Garden Veggie

Method

1. Melt Coconut Oil in a large saucepan over a medium high-heat. Add onion, stirring until soft and translucent.

2. Add your celery, cabbage and zucchini and cook, stirring, until cabbage is wilted.

3. Add broth powder along with 1L of water and bring to the boil.

4. Reduce heat to medium and add in broccoli, cauliflower and cannellini beans. Simmer until broccoli is bright green, add rosemary and basil, taste and season.

5. To serve, top with nutritional savoury yeast flakes and a side of flatbreads.