It’s a wet, cold February in London and in this kind of weather I crave comforting soups. Sally Parkes shared this recipe with me and it’s one of my favourites to make at the moment. I’ve been doing a bit more writing at home lately, working on a script, so it’s perfect for lunch and also nice for when I get home from teaching yoga in the evenings. It’s tasty as it is, though sometimes I like to serve this with quinoa. You could try it with rice too.

They always have some fantastic soups on the menu at Florence House in Seaford where I will be teaching with Sally on our twice-yearly Relax and Restore Retreat from 14-16th February. I’m really looking forward to a weekend of delicious, nourishing, hearty vegetarian food. We get to have (healthy) dessert too . There are still a few places left if you’d like to join us for a weekend of Yoga, Pilates and Relaxation at this lovely Sussex venue. There will also be a range of treatments on hand with therapist Jo, so you can pamper yourself with a massage too. Find out more about the retreat and details of how to book here: Relax & Restore Retreat – 14-16th Feb 2014.

Here’s that soup recipe for you

Chunky Kale & Vegetable Soup
Serves 4-6

With vitamin, mineral and phytonutrient packed kale, heart-healthy garlic and fibre-filled and cholesterol-lowering beans, this soup really packs a nutritional punch.

Ingredients:
Half a tablespoon of olive oil (I’ve substituted with coconut oil)
1 small red onion
1-2 garlic cloves
1 large bunch of kale
1-2 large carrots
1 stalk of celery and inner leaves
2 courgettes
½ teaspoon of pepper flakes
5 fresh sage leaves
2 large tomatoes (or tin chopped tomatoes)
1 tin of cannellini beans
2 or 3 pints of water depending of desired level of consistency

Method:
Chop onions, garlic, carrots, celery and sauté with oil, sage and pepper flakes.

Chop tomatoes, courgettes and kale and add them to the pot. Rinse beans and add them to the pot too. Mix to coat the vegetables and beans in oil. Add water and bring to the boil..

Once boiling, lower the heat and simmer for 45 minutes.

Serve on its own or for a more substantial meal, over quinoa or brown rice.

Enjoy!