Spring Greens Soup
This Spring Greens Soup is full of leafy green veg which will do you the world of good! Scroll down for the recipe.
I must admit, since discovering just how easy it is to blitz together a load of veggies to create an awesome, low calorie dinner, I can’t stop making soups. Spring Greens Soup is exactly what it sounds like – a selection of luscious green vegetables, blitzed together to form a delicious and healthy soup.
Since starting my career, I’ve really struggled to come up with enough quick healthy recipes to keep Jon and I happy. They say variety is the spice of life so is it really any surprise that we got bored with stir frys so quickly? Now I know stir-frys aren’t the most adventurous thing that a food blogger could be cooking when getting in from work. But, when you are working the kind of hours I work its all too easy to get stuck in the comfort zone cooking the same thing over and over again. It happens to the best of us!
I’d also always presumed that for vegetables to taste their best they needed a long roast in the oven. Some of my favourite recipes involve slow roasting veggies so whilst it is sometimes true that cooking for longer is better, these fresh spring greens don’t need any extra cooking time to bring out their vibrant, fresh flavours. Spring greens soup is as quick and easy as it gets.
I’m quite lucky that since I’ve started making more soups from scratch, Jon has been baking his own bread. We served this Spring Greens Soup with a delicious walnut and raisin bread baked by Jon’s fair hands. When you make this Spring Greens Soup, what will you serve it with?
- 300g frozen peas
- 300g spinach
- 250g broccoli (including stalks)
- 200g kale
- 100g sliced leeks
- 1 litre vegetable stock
- Juice of 2 limes
- 2 garlic cloves (crushed)
- 2 inches of root ginger (cut into matchsticks)
- Bunch of parsley
- 1 tsp coriander
- 1 tsp turmeric
- Salt to taste
- In a small amount of oil, sauté the leeks along with the garlic, ginger and other spices.
- Add in the frozen peas and broccoli and cook for 5 minutes or until the vegetables have begun to soften.
- Add in the final leafy greens and cook with a splash of stock and the lime juice until they have wilted.
- Transfer the contents of the pan to a blender along with the remaining stock and the parsley.
- Blitz for 5 minutes on high or until smooth.
- Place the soup back in the pan and cook on a low heat for 5-10 minutes until the soup is piping hot. Season with some salt before serving.