Cannellini bean soup

Serves 2.

Ingredients:

• 2 tbsp rapeseed oil
• 1 large potato or parsnip, chopped into 2cm chunks
• 2 large carrots, chopped into 2cm chunks
• 1 large onion, diced
• 2 cloves garlic, crushed
• 1 tsp oregano
• 2 bay leaves
• 400ml veg stock
• 1 tin cannellini beans
• Zest of ½ lemon
• Salt and pepper

For the salsa verde:

• 1 small handful mint
• 1 small handful parsley
• 4 tbsp olive oil
• 1 tbsp capers
• Juice of 1 lemon
• 1 clove garlic

To top:

• 1 tbsp pumpkin seeds, toasted
• 1 tbsp sunflower seeds, toasted

Method:

1. Add the rapeseed oil to a saucepan on medium to low heat and add the onion. Sauté for 5 minutes until translucent, add the garlic and sauté for a further 2 minutes. Add in the potato and carrots, oregano and bay leaves and cook for a further 3 minutes. Pour in the veg stock. When this comes to the boil, turn the heat down, cover and leave to simmer for 15 minutes.
2. Add in all the cannellini beans from the tin, including the liquid, as well as the lemon zest. Stir, then cover and leave simmering for a further 10 minutes.
3. Meanwhile, make your salsa verde by either finely chopping all the ingredients together on a board, adding the olive oil slowly until this forms a paste-like consistency. Otherwise, blitz in a food processor until well-combined, but not completely smooth.
4. By now your soup should have thickened, and the potato and carrots should be soft to the touch. Spoon into two bowls, and drizzle some salsa verde on the top, along with a sprinkling of toasted seeds for crunch.