This is a mega easy way to get lots of vitamins and minerals into your daily diet - vitamin C in the brocolli and spinach, plus lots of iron - both of which are important for exercising women! The beans add some protein and fibre and help to make the soup filling.
You can make batches to store in the freezer or store in the fridge for a few days.
Ingredients (4 servings):
2 tbsp olive or rapeseed oil
1 onion finely chopped
1 crushed garlic clove
1 celery stick chopped
1 carrot peeled
1 small potato chopped
2 tsp vegetable bouillon dissolved in 900ml of hot water (or 900ml veg stock)
150g baby spinach
400g can of beans rinsed and drained (I use cannellini but can use butter beans, chickpeas etc)
Freshly ground black pepper
Serve with a dollop of greek yoghurt or creme fraiche (full or low fat) or some grated cheese and a slice of wholegrain bread if you fancy!
Heat the oil in a large saucepan over a medium heat
Add the onion and fry for a few minutes into it becomes translucent and soft
Add the garlic and celery and cook for another minute
Add the carrot, brocolli potato and veg stock
Bring to the boil, the reduce to a simmer for 15 mins until the vegetables are cooked through
Stir in the spinach and then turn off the heat.
Liquidise the soup using a blender (hand one works too).
Stir in the beans and heat through.
Season to taste and serve up with a dollop of greek yoghurt or creme fraiche or some grated cheese and a slice of wholegrain bread on the side.