This soup is jam-packed with minerals, nutrients and tons of gorgeous green. It’s an easy and delicious way to switch up how you consume your daily vegetables. With just a quick boil and mix in the blender you can be on that couch curled up with a warm bowl of this mean green nourishing machine.
Ingredients
olive oil for sautéing
1 leek or onion, roughly chopped
3 garlic cloves, roughly chopped
2 stalks celery, finely chopped
2 large heads broccoli, roughly chopped
1-2 cups frozen peas
2 big handfuls of baby spinach
1 handful of fresh parsley, roughly chopped
1 handful of watercress, roughly chopped (optional)
1 handful of fresh mint, roughly chopped
4 cups water (enough to cover the veggies)
salt and pepper
Instructions
Preheat a large saucepan over low-medium heat.
Add the oil and all the veggies and herbs.
Season well and cook for 3 minutes.
Pour in the water and stir well.
Reduce the heat to low and cook for 5-8 minutes.
Set aside to cool slightly.
Blend until smooth.
Return the puree to the saucepan for reheating when needed.
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