EASY GREENS SOUP
If I've been slack on the greens consumption, I end up with a fridge full that needs to be used pronto. On a chilly morning I did what I always like to do in Winter, which is batch cook. Courgettes, spinach or kale and leeks work well in this soup, along with any other greens from the fridge that need using up. I added a small piece of goats cheese that would only have been wasted, but you can use the rind of any hard cheese that's leftover too - it always packs a punch in flavour.
Don't underestimate the power of greens in your diet, especially in Winter when your immune system needs all the support it can get. Rich in magnesium (needed for 300 mechanisms in the body), green vegetables are also a major source of iron and calcium ( except swiss chard and spinach which are not considered good sources of calcium, due to their high content of oxalic acid) and beta-carotene, which can also be converted into vitamin A.
At home this is the chuck-anything-in soup so try it for yourself at home. The best rule about a green soup is there is really no rule.
- 1 onion
- 3cm fresh ginger
- 2 garlic cloves
- 2 leeks
- 3 handfuls cavelo nero
- bag of spinach
- 1/2 courgette
- 1 head of brocolli
- 750ml stock or bone broth (see recipe here), add more to get the right consistency
- a good glug of olive oil
- seasoning to taste
- goats cheese - anything from 30g to 80g will do or use leftover rind as you boil the veg
- Chop onion, garlic and ginger and add a large saucepan with olive oil on a medium heat. Allow it to sweat for 5 minutes (using a lid helps this process)
- Add the remaining ingredients except the spinach leaves and leave to cook for 5 minutes. If you are using cheese rind, now is the time to add it to the pan
- Add the stock and bring to a gentle simmer for around 10 minutes, until the larger veg - broccoli is soft all the way through
- Add the spinach for another 2-3 minutes and then add the goats cheese, salt and pepper to taste
- Blend and serve. I use a Vitamix, blending in stages and adding into another pan to keep it warm. To serve, use parsley, cheese and a drizzle of olive oil.