Filling bulgar wheat soup, delicious on a cold winter’s day. Works well for meal prep and can be frozen.

Scale

250g ham

300g leeks sliced

4 stalks of celery chopped

2 carrots peeled and chopped

2 tbs olive oil

6 cups of water or chicken stock

2 fresh bay leaves

250g bulgur wheat rinsed

1 can cannellini beans

Salt and pepper to taste

80 g baby spinach

Saute ham, leeks, celery and carrots in oil until soft and meat is slightly browned.

Add water or stock and bay leaves

Simmer for about 15-20 minutes

Add bulgur wheat and beans and cook for 10 minutes

Season

Add spinach and cook until wilted

Cool down soup, and place in containers.

Label and freeze

For a vegan option just leave out the ham