Recipe: Super Green Goodness Soup to warm up your winter
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I just love soups during winter.
In fact, I love them any time of the year, but right now I need some super green goodness in my life, so I adapted an incredible veggie soup from a Better Homes and Gardens recipe.
This soup is so very good for you, and I would like to suggest that it might give you a boost of energy, with dark leafy green vegetables. I don’t think I usually meet the minimum recommendations for the intake of these nutritional powerhouses, but this soup really makes it possible. A warming, nourishing dinner or lunch, perfect for a frosty winter day.
All you need is a chopping board, knives, a spoon, a stick blender and one large pot.
Super Green Goodness Soup
Ingredients
- Butter
- Extra virgin olive oil
- One brown onion
- One fennel bulb
- One leek
- A couple of cloves of garlic
- One potato
- Spices: (salt, pepper, cumin, grama-masala, coriander, paprika. Whatever spice flavours you like)
- Greens (zucchini, spinach, silver beet, watercress, bok choy, chard, broccoli, peas, green cabbage, okra. Whatever green veggies take your fancy noting dark leafy greens are the best).
- 500ml of coconut milk
- 800ml stock (chicken or veggie or whatever you want)
- Herbs (coriander, flat leaf parsley)
Method
Start with some butter (about 100g) and extra virgin olive oil (2 or 3 tablespoons). Let the butter melt in the pot and then throw in one brown onion, finely diced and a couple of cloves of garlic. Once it’s starting to soften, add in one leek and half a fennel bulb, finely sliced.
Stir through and soften off the ingredients in the pot. The next ingredient is a potato—just one and finely sliced. The potato adds viscosity and stops it from going watery. Once it is stirred in and softened you can add the spices.
You can go as hard or soft as you like here—I use salt, pepper, cumin, and garam-masala. Stir through for a minute and then add your greens. I use zucchini, spinach, silver beet and broccoli, sliced appropriately.
Now it’s time to get liquid in the pot. First, add in 500ml of coconut milk—this really brings out the spices and adds a lovely texture to the soup. Then, add 800mls of heated chicken stock or veggie stock if you want to make it vegetarian.
Simmer for 10 minutes.
Get your blitzer (stick blender thing) out and just before you blitz the soup, add a bunch of flat-leaf parsley. A great idea here is to also add a bunch of fresh coriander—very sadly my partner is allergic to this wonderful herb, so it’s not ok in our kitchen.
You will not be disappointed by this recipe—it is a super soulful green soup which I guarantee everyone in your household will love.
I serve it with a dollop of Greek yogurt, but you can use sour cream or crème fraiche. It’s hearty and strong on its town but also great with garlic bread or any buttered toast. Enjoy.
