Ingredients
½ – 1 tbsp olive oil
1 onion, diced, or leek
2 garlic clove, finely chopped
1 cup green beans, chopped
1 400g tin chopped tomatoes
1 carrot, diced
1/3 cup each of red and white quinoa and freekeh
1 tsp dried oregano
500 ml vegetable or fish stock
300-500 ml water
¼ cabbage, cut into squares
2 cups kale, chopped
Fresh oregano, chopped
Method
Method
In a soup pot, sauté leeks and garlic for about 2 minutes, then add the rest of the ingredients and bring to a simmer. Cook until beans and carrots are soft. Add fresh oregano at the end before serving. Add some grated lemon zest (optional).
