Thick low-carb vegetarian soup

Vegetarian dishes need not necessarily be boring. I’m a vegetarian and I can assure you that my diet is not monotonous at all. Any time I open the fridge, I experiment with what I have in it, and the result always varies (though I hope not in quality). As a vegetarian I think that I experiment a lot with ingredients and when I talk to people it often turns out that I’ve tried vegetables whose names they have ever heard of.

A recent craze has made more and more people watch what they eat, even turn to being vegetarians. You don’t have to be a representative of this group to enjoy more balanced food, that’s why I’ll offer you a couple of versions of a low-carb vegetarian soup which can vary from season to season to suit your taste.

What you need is:

  • 2 carrots
  • 1 beetroot
  • 1 potato
  • 2-3 sprigs of celery
  • 7 oz (200 g) green beans
  • 3-4 courgettes
  • 4 sprigs of leek
  • 16 oz (450 g) spinach
  • 1/2 cauliflower
  • 1 cup kidney beans

What you have to do first is steam the carrots. Chop up or mince all the other vegetables and mix them with 1 teacup of boiled kidney beans. Depending on how thick soup you want to get, pour in some of the water you boiled the beans in.

Season the soup with Р… teaspoon of fresh marjoram, which combines perfectly with rosemary and thyme (1 teaspoon of each). Leave to cook over a low heat. Before you serve it, add 2-3 cloves of mashed garlic mixed with the juice of half a lemon and 2 tablespoons of olive oil.

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