Immunity Boosting Green Goddess Soup
Total Time
15 minutes
Prep Time
15 minutes
Rating
4.92 out of 5 stars
(56)
Ingredients
8 servings
- 2 tbsp olive oil
- 1 onion (, diced (Note 1)
- 1 leek (white part only) or another onion (, diced (Note 1)
- 1 medium fennel (, chopped (Note 2)
- 2 celery stems (, roughly chopped)
- 5 garlic cloves (, roughly minced)
- 3/4 tsp all spice powder (sub mixed spice)
- 3/4 tsp cumin powder (sub coriander)
- 1 medium potato (any type), peeled, 1.5 cm cubes )
- 1 head broccoli (, florets (peel and chop stalk too)
- 2 1/2 tsp cooking / kosher salt
- 3/4 tsp black pepper
- 1.75 litres / quarts water (Note 3)
- 1 cup frozen peas (Note 4)
- 5 cups (tightly packed) kale leaves (, roughly chopped (1 small bunch, Note 5)
- 5 cups (tightly packed) baby spinach (Note 6)
- 3/4 cup thickened cream (Note 7)
- 2 tbsp sunflower seeds, toasted (or croutons or other toasted nuts, Note 8)
- Cream and/or olive oil for drizzling
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Preparation
Step 1
Sauté aromatics: Heat oil in a very large pot (6L/qt) over medium high heat. Cook onion, leek, celery, garlic and fennel for 5 minutes until softened.
Step 2
Cook spices: Add all spice and cumin, and cook for 1 minute.
Step 3
Add water, potatoes, broccoli, salt and pepper. Stir, bring to simmer, and simmer for 7 minutes (no lid) until the broccoli is tender.
Step 4
Add peas: Add peas, simmer for 1 minute.
Step 5
Blitz in kale: Remove pot off the stove. Add kale, push it under the liquid, then blitz with a stick blender until mostly smooth. Add spinach, push under the liquid then blitz again until smooth as possible (approx 3 to 5 mins). This will result in a smooth soup but with little green bits in it - I like this for a little texture.
Step 6
Serve: Stir in cream. Ladle into bowls, drizzle with extra cream and/or olive oil and finish with a sprinkle of sunflower seeds. Eat and feel great!
Step 7
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