Happy Tummy Fava Bean & Leek Soup

I’ve recently been on a mission to improve my gut health. Yes- I am talking about my insides! 

Our tummies are FULL of billions and billions of bacteria, who perform a huge range of functions, from absorbing vital nutrients through to regulating our seratonin & hormone levels. When they’re not in balance, it can have a hugely detrimental effect on our overall health and how we feel. Keeping our bacteria happy and healthy will help keep US happy. 

So- how can we do this? 


Well, one of the best things we can do is to feed the good bacteria. These are the ones that help with our mood, help us keep feeling full and help our other bacteria do their jobs well. 

You may have already heard of Pro-Biotics. These are foods that are already high in happy tummy loving bacteria such as fermented foods such as Kimchi, Saurkraut & Kombucha drinks.  These amazing foods contain bacteria that our tummy needs to help digest food. This recipe isn’t about these however..

This soup is all about PRE biotics. But what are THEY??? 

Pre Biotics are all the delicious foods that feed the good guys in your tummy. They have fermentable fibres that can be used by your microbiome (aka the bacteria family in your tummy) which helps them to  function properly.

What types of food are Pre-Biotic?

Pre Biotics include: Leeks (Check!), garlic.. (CHECK!) and legumes like fava beans! (AND CHECK!). All included in this delicious and easy soup.

Make a pot of this soup, and make your tummy & tastebuds happy!

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Happy Tummy Leek & Bean Soup
Ingredients
  • 1 large leek finely chopped
  • 2 medium carrots finely chopped
  • 2 sticks celery finely chopped
  • 2 Tbs tomato paste
  • 1 Tbs Olive or Rapeseed oil
  • 3 cloves garlic finely chopped
  • 120 grams split Fava Beans
  • 1 tsp ground tumeric
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 piece konbu seaweed around 8cm square
  • 2 Bay leaves
  • 1 tsp Marigold Stock Boullion
  • Water to cover the mix
  • 1 pinch salt & pepper, to taste
Instructions
  1. In a large saucepan, sweat the leeks, carrot & celery in the oil until soft.

Add the garlic & tomato paste and sautee for another minute or two.
  1. Add the fava beans, konbu, herbs & Marigold Stock Boullion and cover with water.

  2. Simmer the soup until the fava beans are soft, this will take around 30 minutes. 

  3. Once the beans are soft, season the soup with salt & pepper and remove the bay leaves & konbu seaweed.

  4. Serve sprinkled with herbs & with crusty bread.

 

 

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