During the colder months I've been finding it hard to want to drink my green smoothies. Drinking something cold when it's cold just wasn't appealing to me and I saw a number of my green smoothies going down the drain after not drinking them. So, I thought what if it was warm, what if I make a green soup to get my greens in over Winter!
Now I kind of just threw this together and taste tested along the way. If you're looking for an exact recipe maybe try google but I'll try attempt to recall what I put in the soup as it was actually pretty good and filling!
Serves: 10. Yup makes quite a lot but soups are great for freezing to have another week!
2 Tablespoons Cooking Oil (I use Coconut Oil or left over Bacon Fat if not cooking for vegetarians)
1 x Onion
2 x Whole Garlic Bulbs
1 x Leek
3 x Stalks Celery
4 x Cups Stock (Vege/Chicken)
1 x Broccoli
1 x Kumara
1 x 400g bag baby spinach
1/4 bunch parsley
1 x stick rosemary
Salt & Pepper
1, Prepare all the veges. Slice onions. Crush/finely chop garlic. Slice leeks (white part only). Roughly chop celery. Pull heads apart of cauli and broccoli. Cube Kumara.
2. Use a large pot as this makes a lot of soup. Heat oil and cook onions, garlic, celery and leeks till translucent.
3. Add stock and place the cauliflower, broccoli and kumara in the pot. Cover and allow to cook for about 20minutes or until all veges are soft.
4. Allow to cool slightly. Then pour contents of pot into a blender. You may need to do two batches depending on the size of your blender. Blitz till smooth. And pour back into large pot.
5. Keep half blender full of soup in blender, add bag of spinach, a handful each of parsley and rosemary (and any other herbs you may like). Blitz till smooth. The raw spinach will give the soup the green colour rather than a dull mustard green colour.
6. Add remaining soup to pot and heat through.
7. Add salt and pepper to taste.
1 x bunch coriander
4 x streaky bacon (for the non-veg)
1. Toast almonds in a heated frypan. Remove almonds and set a side.
2. Slice up streaky bacon and cook in frypan till crispy. Remove and set a side.
3. Roughly chop up coriander.
4. Sprinkle a generous amount of each as well as the chilli flakes onto soup before serving.
Just another health and fitness professional putting in their 2 cents. 2 cents may be all you need one day.