Soup-ercharge with this super green soup. A delicious bowl full of goodness, packed with 4 different veggies.
Time: 30 minutes Serves: 4
Ingredients:
- 1 teaspoon olive oil
- 2 cloves garlic, crushed
- 1 teaspoon turmeric (optional)
- 2 leeks, finely sliced
- 1 large head of broccoli, chopped
- 1 bag spinach
- 250g frozen peas
- 500ml reduced salt vegetable stock
- Black pepper to taste
Method:
1. Heat the oil in a large pan over a medium heat and cook the leek for around 10 minutes until soft.
2. Whilst the leeks cook, after around 5 minutes, simmer broccoli in a large pot of boiling water for 3 minutes.
3. Add the peas to the pot of boiling water for the final minute and add the garlic and optional turmeric into the pot with the leeks and stir well. You can add a splash of water if the mixture starts to stick.
4. Drain the broccoli and peas, saving 600ml of the cooking water (I drain in a sieve over a measuring jug placed in the sink) and run the veg under cold water (this helps to keep the bright green colour).
5. Add the 600ml of stock and the 500ml of reduced vegetable stock to the pot with the leeks. Add the broccoli, peas and spinach and cook for another 2-3 minutes.
6. Take off the heat, transfer to a blender or use a hand blender to blitz the mixture until smooth. Add the pepper and freeze in batches or enjoy straight away!
Top tip
Add more water if you want a thinner soup, or a splash of milk for a smoother texture.
This soup freezes well and is perfect for batch cooking a quick, healthy lunch.
