Use whatever green veg you have in the fridge in this super nourishing green soup. Try adding leftover soft herbs such as parsley or chives.
Serves 3 people
Method
- Peel and roughly chop the onion
- Peel and roughly chop the garlic
- Chop the potato into small chunks
- Heat the olive oil in a medium pan over a low-medium heat.
- Add the onions, garlic and potato. Gently fry for approximately 10 minutes, stirring occasionally. If using the chilli powder, add it now.
- Cover with the boiling stock, cover with a lid, and leave to gently simmer.
- Once the potato is cooked you can add the broccoli florets, along with the peas and spinach, and continue to simmer for another 10 minutes until the veg is cooked. Be careful not to overboil the greens as they will lose flavour and colour.
- Remove from the heat, add the lemon juice and blend using a hand blender. Taste for seasoning and lemon, adjusting to your taste.
- Feel free to garnish with chilli flakes and a swirl of yoghurt for an extra flourish. If you have some yoghurt leftover from making Sodabread or overnight oats, this would be a great way to use it!
- You can adjust the thickness of the soup by adding a little more stock or boiled water. Be careful not to overboil the greens as they will lose flavour and colour.
Ingredients
Olive oil
1 onion
2 cloves garlic
1 medium potato
Optional: pinch of chilli powder
1 litre veg stock
1 head of broccoli (or greens), chopped into small pieces – tops and stalk
1 bag of spinach (or kale)
Handful of frozen peas
Juice of a large lemon or 2 small lemons
Salt and pepper to taste
Optional: chilli flakes, natural yoghurt
Cook a batch and then freeze portions so it’s ready to go for another day.
