All the Greens Soup

This green soup is packed with green vegetables and is only limited to what you have in your trolley. Whether you’re resetting your routine or simply craving a bowl of something nourishing and satisfying, this soup delivers.

Perfect as a light meal, a comforting pick-me-up, or a way to load up on greens, this soup is a versatilepowerhouse of vitamins, antioxidants, and fiber to fuel your body.

All the Greens Soup

7+ Plants

1 tbsp olive oil

1 medium brown onion, finely chopped

2 sticks celery, washed and diced

2 cloves garlic, finely chopped

1 head broccoli, roughly chopped

1 head cauliflower, roughly chopped

1 litre vegetable or chicken bone broth or stock

1 cup frozen peas

1 bag baby spinach

Salt and pepper

Parmesan cheese to serve

Instructions

1.     Heat oil in a large saucepan over low heat.  Add onion and celery and cook, stirring until onion is translucent.  Add garlic and cook for a further minute.

2.     Add broccoli, cauliflower, and stock, and bring to the boil.  Reduce the heat, cover the pot, and cook until the vegetables are soft (about 15 minutes, or so).

3.     Add your peas and cook for 2-3 minutes to heat peas through.

4.     Remove the soup from the heat.  Stir through baby spinach. Using a stick blender or food processor, blend the soup until smooth.

Add more plants:

·      Add any green vegetables you have on hand.  Asparagus, brussels sprouts, zucchini, or leafy greens such as silverbeet, kale, or cabbage.

·      Add some pesto for an extra hit of flavour, plus a couple more plants.

Notes:

·      Add a dollop of your favourite pesto to the soup and use as a sauce for pasta that kids will love.

·      For a vegan soup, serve sprinkled with nutritional yeast instead of parmesan cheese.

·      Find more green recipes in our Greens ebook

·      Serve with seedy bread and butter or rice cakes topped with avocado.

·      Pour soup into single serve jars and freeze for easy lunches to grab and go.