1. Add the olive oil into a large pot over a high heat. Add in the carrots, onions and the celery and saute for 3-4 minutes before adding in the garlic and sauteing for another 30 seconds.
2. Pour the vegetable broth, the tomatoes, bay leaves, parsley and thyme into the pot and then season with the salt and pepper to taste.
3. Bring the mixture to the boil and then add the green beans in, before reducing to a medium-low heat. Cover the soup and then simmer for 20 minutes or so.
4. Add the spinach and the peas into the soup mixture and then leave it to cook for 5 minutes longer. Serve the soup warm.
Ingredients
Directions
1. Add the olive oil into a large pot over a high heat. Add in the carrots, onions and the celery and saute for 3-4 minutes before adding in the garlic and sauteing for another 30 seconds.
2. Pour the vegetable broth, the tomatoes, bay leaves, parsley and thyme into the pot and then season with the salt and pepper to taste.
3. Bring the mixture to the boil and then add the green beans in, before reducing to a medium-low heat. Cover the soup and then simmer for 20 minutes or so.
4. Add the spinach and the peas into the soup mixture and then leave it to cook for 5 minutes longer. Serve the soup warm.
Using EVOO to cook at high temp is a bad idea. Using refined Coconut oil for cooking is a better idea refined Coconut oil handles heat better then unrefined Coconut oil. EVOO oxidizes at high temp and is not good for you. EVOO is better used in salads or dressing other foods after cooking.
I noticed that in this recipe and the vegetable soup recipe you do not mention celery. Is it taboo or something in your health plan?
Hi Dianna, no we recommend celery. This soup recipe does contain celery and mentions it in the ingredients and instructions. Kind Regards, Anna