Immunity-boosting Green Goddess Soup (
A feel-good soup packed full of nutrition created to cure winter colds! While you could switch out the veg with whatever you’ve got, I’ve tried various combinations and this is my favourite for best flavour so it doesn’t taste like you’re eating a bowl of hot grass.
Ingredients
- ▢ 2 tbsp olive oil
- ▢ 1 onion diced (Note 1)
- ▢ 1 leek white part only or another onion , diced (Note 1)
- ▢ 1 medium fennel chopped (Note 2)
- ▢ 2 celery stems roughly chopped
- ▢ 5 garlic cloves roughly minced
- ▢ 3/4 tsp all spice powder sub mixed spice
- ▢ 3/4 tsp cumin powder sub coriander
- ▢ 1 medium potato any type, peeled, 1.5 cm cubes
- ▢ 1 head broccoli florets (peel and chop stalk too)
- ▢ 2 1/2 tsp cooking / kosher salt
- ▢ 3/4 tsp black pepper
- ▢ 1.75 litres / quarts water Note 3
- ▢ 1 cup frozen peas Note 4
- ▢ 5 cups tightly packed kale leaves , roughly chopped (1 small bunch, Note 5)
- ▢ 5 cups tightly packed baby spinach (Note 6)
- ▢ 3/4 cup thickened cream Note 7
GARNISHES
Instructions
- Sauté aromatics: Heat oil in a very large pot (6L/qt) over medium high heat. Cook onion, leek, celery, garlic and fennel for 5 minutes until softened.
- Cook spices: Add all spice and cumin, and cook for 1 minute.
- Add water, potatoes, broccoli, salt and pepper. Stir, bring to simmer, and simmer for 7 minutes (no lid) until the broccoli is tender.
- Add peas: Add peas, simmer for 1 minute.
- Blitz in kale: Remove pot off the stove. Add kale, push it under the liquid, then blitz with a stick blender until mostly smooth. Add spinach, push under the liquid then blitz again until smooth as possible (approx 3 to 5 mins). This will result in a smooth soup but with little green bits in it – I like this for a little texture.
- Serve: Stir in cream. Ladle into bowls, drizzle with extra cream and/or olive oil and finish with a sprinkle of sunflower seeds. Eat and feel great!
Notes
This recipe is sponsored by Mediterranean Supermarket