Cannellini, Cauliflower & Green Veggie Soup

Ingredients

• 3 tablespoons olive oil
• 1 leek, thinly sliced
• 2 cloves garlic
• 1/2 head cauliflower, roughly chopped
• 3 zucchinis, sliced
• 4 1/2 cups vegetable stock
• 400g can cannellini beans (rinsed and drained)
• 1 bunch silverbeet, torn
• 1/2 bunch kale, torn
• 3 tablespoons each pumpkin seeds, sunflower seeds and sesame seeds for toasting
• Feta cheese to serve, crumbled
• Salt and pepper to taste

Instructions

1. Heat the oil in a large pot over medium heat. Add the leek and cook for 4-5 minutes or until softened, stirring regularly.
2. Add the garlic, cauliflower and zucchinis and cook for a further 5 minutes, stirring occasionally.
3. Pour in the stock and bring to a boil. Add the cannellini beans, silverbeet and kale, and reduce to medium heat, stirring regularly until the silverbeet and the kale wilt. Reduce temperature to a simmer and cook for another 5 minutes.
4. Let the soup cool slightly and, using a stick blender, blend the soup until smooth (or to your liking). Return to a low heat to reheat before serving, if need be.
5. In a frying pan, place pumpkin seeds, sunflower seeds and sesame seeds, and cook over medium heat until golden brown, ensuring you stir very regularly.
6. Serve the soup into bowls and sprinkle with crumbled feta cheese and toasted seeds.

Serves 4.