Simple, sweet, satisfying and kid friendly, that’s a winning combo in my eyes. When I know busy days are ahead, or better said, when I know I’ll have little control over what’s ahead, I bunker down on the things I can control. How well I nourish our bodies. How well stocked the fridge is. How organised our home feels. And nothing spells healthy, easy, accessible & veggie laden than a home made soup. Here’s a simple recipe that can be frozen ahead, whipped out on the days you need it most xoxo
Ingredients
1 yellow onion, diced
1 red capsicum, seeded and diced
1 green capsicum, seeded and diced
2 zucchinis, finely diced
2 carrots, finely diced
3 corns, shucked
1 can organic chickpeas, rinsed and drained
1 cube veggie stock
1 kettle full of boiling water
Handfuls of spinach
Sea Salt to taste
Directions
1. In a large pot, sauté onions until slightly golden and translucent
2. Add the peppers, carrot and zucchini, sauté until softened, a few minutes, stirring occasionally
3. Add the corn and chickpeas, stir to combine. Sauté for a couple more minutes.
4. Cover with boiling water, add veggie stock, mix well to dissolve. Add sea salt to taste.
5. Lower heat to a simmer, stir occasionally. Cook for 25-30 minutes. Add spinach, mix to combine and wilt. Serve and enjoy xoxo
