Green Goddess Soup

This soup is packed with kale, spinach, leek, mint, peas and so much more.

Ingredients

-1 people+

Metric

Method

1. 1

   Drizzle a little oil into a large saucepan on a medium–high heat. Add the leeks and fry for 5 minutes until translucent.

   
2. 2

   Add the garlic and fry for 2 minutes.

   
3. 3

   Meanwhile combine the 2 stock cubes with 1.5 litres of hot water straight from the kettle. Add the stock and potatoes to the saucepan, cover with a lid, reduce to a low-medium heat and leave to cook for 10 minutes.

   
4. 4

   Add the broccoli florets, cover the saucepan again and cook for 5–10 minutes, or until the broccoli and potatoes are soft.

   
5. 5

   Stir in the kale, spinach and 1.5 cups of frozen peas. Leave to cook for a few minutes, until the kale and spinach have wilted and the peas are soft.

   
6. 6

   Transfer the soup to a blender along with the lemon juice, mint leaves and chilli flakes. Blend on high for a couple of minutes, or until the soup is smooth. We love the soup to have a fairly strong mint flavour, so we’ll usually taste at this point and add more mint if necessary. Note, you may have to do this in two batches if your blender isn’t big enough.

   
7. 7

   Transfer the blended soup back to the saucepan on a low-medium heat. Stir in the remaining 1/2 cup of frozen peas and heat through. Taste and season to perfection with salt and pepper. 

   
8. 8

   Serve in bowls with a drizzle of dairy-free cream, a handful of green leaves and a sprinkling of pumpkin seeds.