This is comfort food to the max. Bonus points for being healthy, full of protein and great for meal prepping. Using wholefoods and plant based, this soup is quick to put together and tastes delicious.

Ingredients:

1 can of kidney beans, drained, rinsed
250 grams of mushrooms, sliced
2 cups kale (stems removed)
1 medium onion (any colour)
3 cups vegetable stock (DIY or store bought)
1 tbsp tomato paste
1 tbsp olive oil
2 garlic cloves, minced
2 sprigs rosemary (or 1 tbsp dried)
Handful of fresh parsley
1 tsp lemon juice
1 tsp chilli flakes
Salt and pepper to taste

Method:

1. In a medium sized pot on medium heat add olive oil and onion. Sauté until translucent.
2. Add garlic, mushroom and stir through, cooking for 3-5 minutes.
3. Add in kidney beans, rosemary, chilli, salt, pepper and tomato paste and stir through.
4. Add in vegetable stock and simmer on low heat for 15 minutes.
5. Add in kale and lemon juice and simmer for a further 10-15 minutes.
5. Serve in a bowl with parsley and cracked pepper.
6. Enjoy!

Serves 2