The reason I say ‘ultimate’ is because I’m not sure how many more green vegetables you could get into this soup! Since Christmas I’ve been craving light, fresh food, especially green vegetables! This ultimate green soup ticked all the boxes for me – light and fresh, easy to make and store, nice and healthy and tasty too!
As I mentioned before, I have food plans for 2017 and they include getting in the kitchen more and being inspired by my cookbooks. Well, I’ve been reading A Modern Way to Eat and I love it. Not only is the photography gorgeous, but I love the way it is written with not only recipes, but way to ‘build’ certain dishes and how to use vegetables to their fullest.
This green soup is inspired by the book – there is a section devoted to building the perfect soup and the different layers required. The biggest lesson I learnt? Add nuts or seeds! Honestly, it works so well.
Ultimate Green Detox Soup
- 1 tbsp coconut oil
- 1 x leek, chopped
- 2 x celery sticks, chopped
- 1 x carrot, chopped
- 1 x bunch of coriander, stalks & leaves chopped into separate piles
- 3 bay leaves
- 1 whole head of broccoli, chopped
- 1 cup peas
- 100g kale
- 80g watercress
- 1/2 tsp ground cumin
- 1 pint vegetable stock
- 1/2 cup hazelnuts, roughly chopped
- salt & pepper
- Heat the oil over a medium to low heat in a large saucepan. Add the chopped leek, celery and carrot. Let it sweat for about 10 minutes, until the vegetables begin to soften. Keep stirring as you don’t want them to brown.
- Next add the coriander stalks, bay leaves, ground cumin and a very good grind of black pepper. Stir and let cook for a few minutes.
- Add the broccoli, peas and kale along with the stock. You can add more stock depending on how thick you like your soups. 1 pint will produce a nice thick soup, but do add more if you like a thinner consistency. Bring to the boil and then reduce to just a simmer for 20 minutes, with lid on.
- Now add the watercress and chopped coriander leaves and let it cook for a further 5 minutes.
- Whilst your soup cooks for its final 5 minutes, get a frying pan on medium to high heat and add just half a teaspoon of coconut oil, your hazelnuts and some salt and pepper and let them toast for a few minutes. Just remember to keep them moving as you don’t want to burn them! When done, take off the heat.
- Transfer your soup to a blender and whizz until smooth.
- Serve the soup in bowls and scatter the hazelnuts on top. Honestly once you try nuts with your soup you won’t go back!
What’s your favourite winter soup?
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