Get-your-greens soup
Loaded with green veg and potato for creaminess, this immune-supportive soup needs just a splash of cream to become a hearty, warming lunch
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1tbsp olive oil
- 1onion or leek , finely chopped
- 2celery sticks , finely chopped
- 2garlic cloves , sliced
- 1broccoli head , cut into florets
- 200g floury potatoes , peeled and chopped
- 1litre vegetable stock (low salt or homemade)
- 250g spinach leaves
- 200g frozen peas
- 100g watercress or rocket leaves
- pinch of ground nutmeg
- ½lemon , juiced
- 100ml single cream, coconut cream or crème fraiche
- sourdough toasts
- drizzle of yogurt or single cream
- pumpkin or sunflower seeds
- mint or basil leaves
- lemon zest
Instructions
Step 1
Heat the olive oil in a pan and fry the onion and celery for 10 mins until soft. Stir in the garlic, broccoli and potatoes, cook for a minute, then pour in the stock. Cover and cook for 10-15 mins or until the potatoes are tender. Add the spinach, peas, watercress, nutmeg and lemon juice, and stir until the greens start to wilt. Cover and cook for another 5 mins until all the greens have wilted and the peas are hot.Step 2
Remove from the heat and use a stick blender to whizz to a smooth soup. Add 100-200ml water if you prefer a thinner soup. Check for seasoning and stir in the cream. Bring back to a gentle simmer and serve with sourdough toasts, a drizzle more cream or yogurt, seeds, mint or basil, and lemon zest.