Green Goddess Soup

20 mins
Serves 1
instagram.com

Directions

  1. 1Prep all the vegetables: dice the leek, onion, fennel, celery, potato, and broccoli. Mince the garlic and ginger.
  2. 2Prep all the vegetables: dice the leek, onion, fennel, celery, potato, and broccoli. Mince the garlic and ginger.
  3. 3Prep all the vegetables: dice the leek, onion, fennel, celery, potato, and broccoli. Mince the garlic and ginger.
  4. 4In a large saucepan, add a good glug of olive oil on a medium heat.
  5. 5In a large saucepan, add a good glug of olive oil on a medium heat.
  6. 6In a large saucepan, add a good glug of olive oil on a medium heat.
  7. 7Add the onion, leek, fennel, celery, and potato with a large pinch of salt. Sauté for 10 minutes until softened.
  8. 8Add the onion, leek, fennel, celery, and potato with a large pinch of salt. Sauté for 10 minutes until softened.
  9. 9Add the onion, leek, fennel, celery, and potato with a large pinch of salt. Sauté for 10 minutes until softened.
  10. 10Add the garlic, ginger, and cumin, cooking for a further 2 minutes until fragrant. Season with black pepper.
  11. 11Add the garlic, ginger, and cumin, cooking for a further 2 minutes until fragrant. Season with black pepper.
  12. 12Add the garlic, ginger, and cumin, cooking for a further 2 minutes until fragrant. Season with black pepper.
  13. 13Prepare the broth by dissolving stock cubes and miso paste in boiling water. Add enough broth to cover the vegetables.
  14. 14Prepare the broth by dissolving stock cubes and miso paste in boiling water. Add enough broth to cover the vegetables.
  15. 15Prepare the broth by dissolving stock cubes and miso paste in boiling water. Add enough broth to cover the vegetables.
  16. 16Add the broccoli florets, peas, spinach, and kale. Add more water if required and allow everything to soften with the lid on (1 minute).
  17. 17Add the broccoli florets, peas, spinach, and kale. Add more water if required and allow everything to soften with the lid on (1 minute).
  18. 18Add the broccoli florets, peas, spinach, and kale. Add more water if required and allow everything to soften with the lid on (1 minute).
  19. 19Once slightly cooled, in stages blend until smooth.
  20. 20Once slightly cooled, in stages blend until smooth.
  21. 21Once slightly cooled, in stages blend until smooth.
  22. 22Return to the pot, check for seasoning, and stir in some cream if desired.
  23. 23Return to the pot, check for seasoning, and stir in some cream if desired.
  24. 24Return to the pot, check for seasoning, and stir in some cream if desired.
  25. 25To serve, toast a handful of sunflower seeds and drizzle with crispy chilli oil and cream. Serve with hot buttered toast and enjoy!
  26. 26To serve, toast a handful of sunflower seeds and drizzle with crispy chilli oil and cream. Serve with hot buttered toast and enjoy!
  27. 27To serve, toast a handful of sunflower seeds and drizzle with crispy chilli oil and cream. Serve with hot buttered toast and enjoy!

Ingredients

  • 1 leek
  • 1 leek
  • 1 leek
  • 1 white onion
  • 1 white onion
  • 1 white onion
  • 1 medium fennel bulb
  • 1 medium fennel bulb
  • 1 medium fennel bulb
  • 1 celery stick
  • 1 celery stick
  • 1 celery stick
  • 1 medium potato
  • 1 medium potato
  • 1 medium potato
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 1 thumb sized knob ginger
  • 1 thumb sized knob ginger
  • 1 thumb sized knob ginger
  • 1 small broccoli
  • 1 small broccoli
  • 1 small broccoli
  • 100 g frozen peas
  • 100 g frozen peas
  • 100 g frozen peas
  • 100 g spinach
  • 100 g spinach
  • 100 g spinach
  • 100 g kale
  • 100 g kale
  • 100 g kale
  • 1 tbsp ground cumin
  • 1 tbsp ground cumin
  • 1 tbsp ground cumin
  • 1 l boiling water
  • 1 l boiling water
  • 1 l boiling water
  • 2 veg stock cubes
  • 2 veg stock cubes
  • 2 veg stock cubes
  • 1 tbsp miso paste
  • 1 tbsp miso paste
  • 1 tbsp miso paste
  • 200 ml (coconut) cream
  • 200 ml (coconut) cream
  • 200 ml (coconut) cream
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 glug olive oil
  • 1 glug olive oil
  • 1 glug olive oil
  • 1 handful sunflower seeds
  • 1 handful sunflower seeds
  • 1 handful sunflower seeds
  • 1 tablespoon crispy chilli oil
  • 1 tablespoon crispy chilli oil
  • 1 tablespoon crispy chilli oil

Equipment

knifecutting boardlarge saucepanblender