Get-your-greens soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1 tbsp olive oil
- 1 onion or leek, finely chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, sliced
- 1 broccoli head, cut into florets
- 200g floury potatoes, peeled and chopped
- 1 litre vegetable stock (low salt or homemade)
- 250g spinach leaves
- 200g frozen peas
- 100g watercress or rocket leaves
- pinch of ground nutmeg
- ½ lemon, juiced
- 100ml single cream, coconut cream or crème fraiche
TOPPINGS
- sourdough toasts
- drizzle of yogurt or single cream
- pumpkin or sunflower seeds
- mint or basil leaves
- lemon zest
Method
- 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.
