Super green veggie soup

Prep 25 mins | Cook 25 mins | Serves 4-6

1 tbs vegetable oil
1 leek, trimmed, halved lengthways and thinly sliced
3 garlic cloves, finely chopped
1 long green chilli, deseeded and chopped
400g zucchini, diced
4½ cups chicken or vegetable stock
120g trimmed & torn kale leaves (about ½ small bunch)
400g can cannellini beans, drained and rinsed
250g trimmed English spinach leaves (about 2 small bunches)
Pan-fried kale leaves, toasted salad seed mix & crumbled feta cheese, to serve

Step 1 Heat oil in a large saucepan over medium heat. Add leek and cook, stirring often, for 4-5 minutes until tender. Add garlic, chilli and zucchini and cook, stirring occasionally, for 3 minutes.

Step 2 Add stock and bring to the boil. Add kale and beans and cook, stirring often, over medium-high heat until kale just wilts. Reduce heat to medium-low and simmer, uncovered, for 5 minutes or until zucchini is just tender. Stir in spinach and cook until just wilted.

Step 3 Using a stick blender, blend soup until smooth. Heat over low heat until hot. Ladle into bowls. Scatter with pan-fried kale leaves, toasted mixed seeds and crumbled feta and serve.

Good for you ... Kale: Health Benefits, Nutrition and Recipe Ideas - Sydney Markets

A good source of vitamins, including C and folate (both contribute to normal immune function), E (helps protect cells from damage by free radicals), K (important for normal blood clotting after injury) and beta carotene (converted to vitamin A in the body and necessary for normal vision)

Provides iron (needed for red blood cells) and calcium (important for healthy bones)

A good source of dietary fibre which is important for normal laxation.