Souper Greens Veggie-Packed Soup

Published by

Jasmine

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Today I’m sharing a recipe that’s the perfect antidote to the rich foods and stodginess of festive foods! For our second plant-based recipe of January we’re keeping things cosy with a fibre-packed green vegetable soup…

INGREDIENTS

Vegetables:

Leek

Kale (I used two types; normal kale and Cavolo Nero, but this is optional)

Spinach

Broccoli

Celery

Carrots

Aromatics & Everything Else:

Garlic

Shallot

Cannellini beans (pre-cooked and can be swapped for any other white beans)

Pumpkin seeds

Dried chilli flakes

Parsley

Lemon juice

Vegetable stock cube

TIPS & NOTES

You can thicken this soup with unsweetened cashew cream or even potato (rather than white beans). I prefer the quick and accessible option of opening a tin of beans but if you use potato, simply dice it up into very small pieces and boil them until soft.

I recommend blanching the green leaves the preserve the colour; this prevents the soup from browning if you don’t eat all of the portions right away. I also steamed the broccoli to stop it becoming overly soft and again, to bring out the vibrant green colour, though you can boil it (just make sure to pull it out whilst it still has a decent colour and still has its bite).

Souper Greens

  • Servings: 3
  • Difficulty: Easy
  • Print

A vegetable-packed soup that’s filling and comforting

Blender required, ice recommended


Ingredients

  • 2 cloves of garlic (roughly chopped)
  • 1 medium carrot (roughly chopped into cubes)
  • 1 leek (roughly sliced)
  • 1 stick of celery (roughly sliced)
  • 1 shallot (roughly chopped)
  • 1 medium head of broccoli (cut into florets)
  • 100g of Cavolo Nero (de-stemmed and roughly chopped)
  • 100g of curly kale (de-stemmed and roughly chopped)(de-stemmed and roughly chopped)
  • 100g of spinach
  • A large handful (c.8-10g) of fresh parsley
  • 125g of cannellini beans (drained and rinsed)
  • 1 tsp of chilli flakes
  • 1 vegetable stock cube
  • 1 lemon
  • 15g of pumpkin seeds
  • A drizzle or two of olive oil
  • Salt and pepper to taste


Directions

  1. Boil the kettle
  2. Steam the broccoli for 5-7 minutes so it’s softened but retains a vibrant green colour
  3. Prepare two large bowls, one with the boiling water and one with very cold water with added ice cubes
  4. Using a pair of tongs, plunge the spinach, kale, parsley and Cavolo Nero into the boiling water (you may need to do this in 2-3 batches) – swirl them around using the tongs for 1-2 minutes, shake off the excess and plunge into the ice water, swirl around for a couple of minutes before removing the greens and add them to the blender
  5. In a lidded pot over a medium heat, add a drizzle of olive oil with the garlic, shallot, carrot, leek and celery, sauté for 2-3 minutes until fragrant
  6. Season with salt and pepper, add the chilli flakes and sauté for a further 5 minutes
  7. Meanwhile, blend up the greens (you may need to do this in batches) with 400ml of water (200ml per batch if you need to do two) to allow the blades to move easily
  8. Add the beans to the blender with the sautéed vegetable and aromatic mix and crumble in the stock cube before blending until smooth
  9. Pour the soup back into the pan, add an additional 300-500ml of water to achieve the desired consistency and simmer covered for 10 minutes
  10. Meanwhile, in a frying pan over a low-medium heat, add the pumpkin seeds and toast until they pick up some colour (usually around 5-7 minutes), stirring occasionally
  11. Add the lemon juice to the soup and season generously before removing from the heat
  12. Serve topped with the toasted pumpkin seeds and an optional drizzle of olive oil

Let me know if you try my green soup this January!

See how to make the soup here:

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