Glorious Green Soup
This is a delicious and nourishing soup, great for a lazy day with a big chunk of dense sourdough or rye. Full of vitamin and mineral rich greens but certainly not lacking flavour due to the creamy roasted garlic, hot cayenne pepper and fresh coriander and lime. This is a great one to make for lunch at the weekend and enjoy the leftovers at work on Monday.
Serves: 4
Ingredients:
1 large onion
2 stalks celery
1 large courgette
1 head broccoli
200g peas
6-8 stalks kale (I used curly)
1 bulb of garlic
1-2 tbsp olive oil
1-2 tbsp butter (sub coconut oil if vegan)
1.5 litres vegetable stock
1 tsp dried mixed herbs
1/2 tsp black pepper
1/2 – 1 tsp Cayenne pepper (to individual taste)
Juice of a lime
Toppings:
Coriander
1/2 cup cashew nuts toasted
Method:
Preheat the oven to 200 C to roast the garlic
Chop the top off the garlic bulb so that the tops of the cloves are exposed. Place it on a baking try lined with foil and drizzle with the olive oil, rubbing it into the cloves so they are all covered. Wrap the garlic in the foil and bake for 30-35 minutes until brownish and soft. Leave to cool and then push the cloves out of their skins
While the garlic is roasting you can start your soup. Chop all the veggies up – you can include the broccoli and kale stalks too
Heat a large pot over a medium heat and melt your butter – add the onion and fry for a few minutes until soft.
Add the celery, courgette and broccoli and cook for another few minutes
Add the stock and bring to the boil. Reduce to a simmer and cover for 20 minutes
The veggies should be nice and soft, breaking apart easily with a fork
Add the Peas, kale and garlic, simmering for another 5 minutes. You may need to increase the heat slightly if your peas are frozen
Take the soup off the heat and add the herbs, pepper, cayenne and half the lime juice
Blend with a hand held blender until you reach a smooth consistency. Taste and add more lime and spices as desired
Serve topped with chopped coriander and toasted cashews
