Cooked - Immunity Boosting Green Goddess Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Immunity Boosting Green Goddess Soup

8.0

2 tbsp olive oil

1 onion (, diced (Note 1))

1 leek (white part only) or another onion (, diced (Note 1))

1 medium fennel (, chopped (Note 2))

2 celery stems (, roughly chopped)

5 garlic cloves (, roughly minced)

¾ tsp all spice powder ((sub mixed spice))

¾ tsp cumin powder ((sub coriander))

1 medium potato ((any type), peeled, 1.5 cm cubes )

1 head broccoli (, florets (peel and chop stalk too))

2 ½ tsp cooking / kosher salt

¾ tsp black pepper

1.75 litres / quarts water ((Note 3))

1 cup frozen peas ((Note 4))

5 cups (tightly packed) kale leaves (, roughly chopped (1 small bunch, Note 5))

5 cups (tightly packed) baby spinach ((Note 6))

¾ cup thickened cream ((Note 7))

2 tbsp sunflower seeds, toasted ((or croutons or other toasted nuts, Note 8))

Cream and/or olive oil for drizzling

Sauté aromatics: Heat oil in a very large pot (6L/qt) over medium high heat. Cook onion, leek, celery, garlic and fennel for 5 minutes until softened.
Cook spices: Add all spice and cumin, and cook for 1 minute.
Add water, potatoes, broccoli, salt and pepper. Stir, bring to simmer, and simmer for 7 minutes (no lid) until the broccoli is tender.
Add peas: Add peas, simmer for 1 minute.
Blitz in kale: Remove pot off the stove. Add kale, push it under the liquid, then blitz with a stick blender until mostly smooth. Add spinach, push under the liquid then blitz again until smooth as possible (approx 3 to 5 mins). This will result in a smooth soup but with little green bits in it - I like this for a little texture.
Serve: Stir in cream. Ladle into bowls, drizzle with extra cream and/or olive oil and finish with a sprinkle of sunflower seeds. Eat and feel great!

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🍲Soup

CuisineHealthy

Occasions📆Everyday🥑Healthy Eating

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 82 weeks ago

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