This quick and easy vegetable soup is nourishing, low in fat, gluten-free and easy to digest. I used 2 tbs of olive oil, 1 onion, a small marrow, 2 carrots, a handful of chopped spring greens, 2 small potatoes, 2 gluten-free vegetable stock cubes, 1/4 teaspoon of turmeric, 1/2 teaspoon of oregano and just enough water to cover the vegetables. I cooked the vegetables until soft. Then in a seperate saucepan I cooked a little pasta, drained it and gently mixed it through the soup.
If you want to make it super healthy! replace the pasta with chickpeas, lentils or borlotti beans. Regularly eating this way will help to detox your body by keeping your bowels moving, and it will also help protect your heart by lowering LDL cholesterol levels. So start eating some beans today!
Prove thy servants, I beseech thee, ten days; and let them give us pulse to eat, and water to drink. ~ Daniel 1:12