![]() Blend in batches with the feeder lid removed, else the lid will blow off when you blend due to the heat. ![]() If 100% smooth is what you’re after, use a normal blender. For some reason, the thought of a completely smooth bright green soup creeps me out! With a stick blender the soup won’t be completely smooth but I like having a bit of texture. Now blitz until it’s as smooth as you desire – have a little taste test to check. Once the blended kale is mostly wilted, do the same with the baby spinach. Push it into the hot liquid to wilt slightly then use a stick blender to blitz. That’s all the cooking time you need even if they were still frozen as they’ll continue to cook in the residual heat.īlitz in kale and spinach – Turn the stove off then add the kale. Peas – Add the frozen peas (still frozen is fine) then simmer for 1 minute. Simmer with vegetables – Add the broccoli, potato, water, salt and pepper and simmer for 7 minutes or until the broccoli and potato is tender.Īt this stage, your green soup will look rather brown, but have faith! It will be a vibrant green once the kale and spinach are blitzed in! Cooking the spices is a neat trick for adding toastiness as well as coaxing more flavour out of them. These are our aromatics and using a generous amount like we do in this soup is the reason why we can get away with just using water rather than stock (as mentioned above).Ĭook off spices – Add the all spice and cumin then cook for 1 minute. Sauté aromatics – Start off by sautéing the onion, garlic, leek, celery and fennel for 5 minutes until softened. This is a big batch soup! Don’t worry, it keeps perfectly – fridge 5 days or freezer for 3 months (and stays nice and green!). Nice and easy – 6 minutes sauté followed by a 8 minute simmer then blitz!īe sure to use a very big pot. This is because we’re essentially making our own homemade vegetable stock as part of this recipe! The considerable volume of flavour base aromatics we use (garlic, onion/leek, celery, fennel) goes a long way to contribute to this. Most soups on my website call for stock for the cooking liquid, but this recipe only requires water. Just keep adding then tasting, adding then tasting! I’d use a generous knob for sautéing the veg then stir in more at the end. ![]() Butter will also make a suitable alternative. For non-dairy, coconut cream will work fine but will alter the flavour. Substitute with sour cream or creme fraiche, though be prepared for a slightly tangy edge to the soup (which would actually be delicious too). (In case you’re wondering why I bother with leek, it’s because it has a slightly sweeter and gentler flavour than onion.)Ĭream – I’m just going to tell it to you straight: without the cream, this tastes like a hot green smoothie. But if leeks are expensive, I just double up on onion. In the base recipe, I use one leek (see Veg load #1) and one onion. ![]() If you switch with sweet potato, I cannot be held responsible for what it does to the colour of your soup (I see …. Potato – This is for soup thickening purposes. Hint of spices – cumin and allspice mixed spice, cumin -> coriander. Sautéing plenty of aromatics – lots of garlic, onion and/or leeks, celery and fennel (the secret ingredient) The 3 little things that make all the difference here are: I knew it was doing good things to my insides….but it wasn’t fun eating it!!!īut with a bit of tinkering, turns out it is possible to make a green soup that’s as delicious as it is good for you. The first couple of attempts here were pretty dismal and tasted like a hot green wheatgrass smoothie. So here by popular demand is a big pot of nutrition packed goodness that actually tastes great! Half of Sydney is out of action with the flu or COVID right now. I’m just sharing a recipe that is loaded with good-for-you nutritious vegetables! Immunity-boosting Green Goddess Soup And it’s being shared by me, a self confessed Cheese-Lovin’-Carb-Monster (who ever thought THAT would happen!) Packed with immunity-boosting vegetables, this verdant soup is just what you need to fight off winter blues.ĭisclaimer: I am not a medical professional and nothing in this post should be interpreted as medical advice. It doesn’t taste like pureed grass for one. This Green Goddess Soup defies all expectations of what green soups typically are.
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