Serves
4
Prep
15
mins
Cooking
20
mins
Vegan Vegetable Soup
Directions
Step 1
Heat oil in a large saucepan or pot. Add leek and garlic, cooking for 5 minutes until leek is tender. Add stock, sweet potato, superblend mix and green beans. Bring to the boil, reduce heat and simmer for 10 minutes.
Step 2
Stir in tomatoes and balsamic. Season well. Cook a further 5 minutes. Serve soup with some freshly torn basil leaves stirred through.
Tips
- Freezes well for up to 3 months.
Ingredients
- 2 tbs olive oil
- 1 leek, thinly sliced
- 2 cloves garlic, crushed
- 4 cups vegetable stock
- 300g sweet potato, cut into 1cm cubes
- 3/4 cup, rinsed McKenzie's Protein Superblend - Lentils & Quinoa
- 100g green beans, cut into 1cm pieces
- 2 ripe tomatoes, diced
- 1 tsp balsamic vinegar
- to taste, McKenzie's Australian Natural Sea Salt Large Grinder
- to taste, McKenzie's Whole Black Peppercorn Large Grinder
- 1/2 cup basil leaves
