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Green Goddess Soup
A gorgeously green super soup made with organic broccoli, leek and baby leaf spinach whizzed with nutty potatoes and a crackling thwack of fresh ginger, topped with a crunchy handful of seeds.
1 comment
Ingredients
- 1 leek
- A thumb of ginger
- 1 tbsp olive oil
- Sea salt
- 1 large potato
- A head of broccoli
- 800ml boiling water
- 1 vegetable stock cube
- 100g baby leaf spinach
- Freshly ground pepper
- 25g omega seeds mix
Prep: 10 mins | Cook:15 mins
Method
1. Trim the roots and top 3cm off the leek. Halve it, rinse out any grit and finely slice it. Peel and grate the ginger. Warm a pan on a medium heat and add 1 tbsp olive oil, the leek and a pinch of salt. Fry over a medium-low heat for 5-8 mins, stirring often, till glossy.
2. While the leek cooks, fill and boil your kettle. Peel and chop the potato into small pieces. Chop the broccoli florets and stalk to match.
3. When the leek has cooked for 5 mins, add the ginger and the potato to the pan. Cook for 2 mins, stirring, then add the broccoli. Pour in 800ml hot water from the kettle and crumble in the stock cube. Stir, then simmer for 8 mins till the potato is tender when pierced with a knife.
4. After 8 mins, add the baby leaf spinach to the pan. Stir gently to wilt it.
5. Blend the soup using a stick blender in the pan, or ladle it into a blender and blitz. Taste the soup and add more salt or some pepper if you think it needs it. Ladle the soup into a couple of warm bowls, scatter over the mixed seeds and serve.
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Meriweather
Leyla
Really delicious. I also added half a bulb of fennel and some kale chips I'd made the day before but that had gone soft. A great example of excellent produce tasting wonderful without too much intervention.