Ingredients:

1 tsp olive oil

1 onion diced

1 celery stalk finely chopped

200 g (approximately 2) carrots finely sliced

200 g (approximately 2) parsnips chopped

200 g (approximately half) sweetheart cabbage chopped

50 g (1 large handful) kale

400 g tin of canillini beans drained and rinsed

1 - 1 1/2 litres stock to just cover the vegetables

Directions:

1. Place the oil, onion and celery into a pan and heat over a medium heat to soften slightly for 2 - 3 minutes.

2. Add the rest of the vegetables and stock and bring to the boil. For a thicker soup, use 1 litre, for a thinner soup use 1 1/2 liters.

3. Let the vegetables bubble away over a medium heat for 5 - 10 minutes until the carrots are just tender.

4. Add the drained beans and allow the soup to simmer for a further 5 minutes until the beans are completely heated through.

5. Take the soup off of the heat and allow to cool slightly before blitzing with a hand blender until smooth.

6. Serve with toasted rye bread topped with mashed avocado.

Bon Appetit!