This delicious soup recipe comes from Dr Rupy Aujla's newest book, The Doctor's Kitchen.

"The simplest meals are often the most satisfying. Instead of having to remember complicated cooking steps and intricate techniques, you can focus on what's important - flavour! This dish is incredibly versatile and straightforward, it delivers so much in the way of nutrition, it's exceptionally pleasing to the eye and is a perfect dish for the family. You can mix up the vegetables to suit your taste or depending on what's in season. You'll be eating the rainbow in no time." – Dr Rupy Aujla

Yield: Serves 4

Ingredients

  • 2 tablespoons olive oil
  • 1 red onion, finely diced
  • 3 carrots, finely diced
  • 4 celery stalks, finely diced
  • 300g fennel bulb, finely diced
  • 200g courgette, finely diced
  • 800ml water
  • 300g podded broad beans (fresh, tinned or frozen)
  • 2 large tomatoes, cut into 3cm cubes
  • Sea salt and freshly ground black pepper
  • 15g parmesan cheese, grated (or nutritional yeast flakes if you prefer a plant-based soup), to serve

For the red pesto:

  • 25g fresh basil leaves
  • 50ml olive oil
  • 100g sun-dried tomatoes in oil, drained
  • 100g roasted red peppers from a jar
  • 2 garlic cloves

Method

  1. Heat the olive oil in a large saucepan over a medium-high heat and add all the vegetables, apart from the broad beans and tomatoes. Season with salt and pepper and sauté for 20-25 minutes, stirring occasionally, until the vegetables have slightly caramelised. Boil the water and add to the saucepan along with the broad beans (you can add frozen ones as they are -no need to defrost first) and simmer for another 6-8 minutes until the vegetables are soft but not mushy. Add the tomatoes and cook for a further minute then take off the heat.
  2. Put all the red pesto ingredients into a blender or food processor and blitz until nice and smooth.
  3. Pour the soup into bowls, swirl the pesto into the soup and sprinkle with a dusting of Parmesan for umami flavour.

VARIATION: Swap the broad beans for canned cannellini beans or borlotti beans if you like.

TIP: Jarred red peppers and sun-dried tomatoes tend to have added salt so be mindful of this when seasoning during the cooking process.

Recipe extracted from The Doctor's Kitchen – Eat To Beat Illness by Dr Rupy Aujla, published by Thorsons, an imprint of HarperCollins Publishers. Photography by Faith Mason.