Serves 4, inspired by the amazing Jamie Oliver!
All ingredients organic, fresh and of the highest quality possible. I am a big pan of shopping once a week at the local farmers market. Please ensure you have washed the produce thoroughly before use.
1 pint of stock (homemade is best, if you are buying it always opt for organic, low sodium and no added sweeteners)
1/2 cup gluten free penne brown rice pasta (I like "Jovial" brand best)
1/2 cup sweet potato or yam, cut into small cubes
1 cup dino kale (washed thoroughly, stems discarded and leaves roughly chopped)
1 carrot, chopped
1 stick celery, chopped
1 small leek, chopped
1 zucchini or summer squash, chopped
1 tbsp. ghee or cooking oil / fat of choice
1 bay leaf
1/2 tsp. dried oregano
1/2 onion, finely chopped
2 cloves of garlic, finely chopped
Sea salt and freshly ground black pepper to taste
2 x 13.5 ounce cans chopped plum tomatoes
1/2 cup cooked / canned chickpeas (rinse thoroughly before adding to the soup if canned)
Optional add ons: shredded organic roast chicken (protein), hemp seeds (protein) and / or avocado (healthy fat)
Heat a large pot on the stove top on medium heat and add the ghee / cooking oil / fat. Add the garlic, onion, carrots, celery, zucchini / summer squash, leek, oregano and bay leaf and cook for about 15 minutes, stirring occasionally, until the vegetables have softened.
Add the tomatoes, sweet potato / yam, chick peas and broth, then cover with a lid and bring everything slowly to the boil. Reduce heat to simmer for about 30 minutes until the sweet potato / yam is soft and cooked through.
Add the kale and pasta, and cook for 10 more minutes, until the pasta is cooked. If the soup is too thick for you at this stage, thin it with a little more broth or water.
Serve and add sea salt and freshly ground black pepper to taste. ENJOY!
*When I heated leftovers of this soup up on the stove top, I added some shredded roast chicken, hemp seeds and avocado to give it an extra satisfying nutritional boost.
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