Good Cooking: The perfect vegan spring-greens soup

Passionate about food which is as full of goodness as flavour, Cambridge nutritionist and plant-based chef Melanie Hanspall shares a monthly recipe with Velvet. On the menu for May: spring greens and cannellini bean soup

My light, fresh and delicious greens soup is perfect for spring, as the climate becomes warmer and the terrain greener. A highly nutritious bowl of goodness, it contains different green vegetables all very high in antioxidants promoting general wellbeing. Peas contain Vitamin C and A, both great for the immune system and skin health. The cannellini beans are high in plant protein and fibre, contributing to a healthy digestive system. Spinach is high in iron which aids in energy production and Vitamin K which aids bone health. Courgettes contain potassium, helping to maintain fluid balance within the body.

Ingredients (to serve two):

1 onion chopped

2 cloves garlic chopped

1 medium size courgette, chopped

1 tin canellini beans (or butter beans)

Handful spinach leaves

Handful peas

1 pint vegetable stock

Sea salt/pepper

Olive oil

Dried mint (optional)

Fresh basil (optional)

Extra virgin olive oil for serving (optional)

Method:

Gently saute the onion and garlic in four tablespoons olive oil until softened. Add more oil if needed.

Add the courgette, cannellini beans, stock and simmer until the courgette is al dente.

Add the peas and spinach and stir in for 30 seconds until the peas are warmed through and the spinach has wilted.

Season and serve with the dried mint, few sprigs of fresh basil and Extra virgin olive oil. Enjoy!

For more information about Melanie’s work as a nutritionist, plus more plant-based recipe inspiration, see lovenutritioncambridge.co.uk