1 Head of Broccoli
½ bag of Kale
½ bag of Spinach
1 Large Sweet Potato
2 Large Carrots
1 White Onion
1 400g Tin of Butter Beans
3 Cloves of Garlic
1tsp Chilli Flakes
Salt & Pepper
Juice of 1 Lemon
1 Vegetable Stock Cube
1l of Boiling Water
Peel, chop then steam the sweet potatoes.
Wash and chop the other vegetables.
Pan fry the onion with the garlic and spices until golden.
Drain and rinse your butter beans.
Add the cooked sweet potato, broccoli, carrots and cooked onions to a large pan. Pour over the stock.
Boil and then simmer for 15 minutes before gently pouring in the butter beans and adding the kale and spinach. Simmer for a further 10 minutes, before adding the lemon juice and seasoning with salt and pepper.
Take off the heat and blend.
Box up into portions and freeze for a healthy lunch option on a busy week!