Vegan Super Green Soup
This soup is wonderfully fresh and full of green goodness - broccoli, kale, spinach, peas, leeks + so much more!
Ingredients
- 1 tbsp Olive Oil
- 1 tbsp Vegan Butter
- 1 Leek Sliced
- 1 Onion Diced
- 1 Celery Stalk Sliced
- 3 Garlic Cloves Minced
- 1 inch Ginger Grated
- 1 tsp Turmeric
- 1 Litre Vegetable Stock
- 1 large Potato peeled and diced
- 1 head of Broccoli
- 150 grams of leafy greens Kale or Spinach
- 200 grams Frozen Peas
- 125 ml Almond Milk
- Pinch of Salt and Pepper
To Serve:
- A Swirl of Soy Yoghurt optional
Instructions
- In a large saucepan over medium-high heat, melt the olive oil and vegan butter together.
- Add onion, leek, celery, garlic and ginger - sauté until the onions are turning translucent.
- Sprinkle the turmeric over the onion mixture and cook for a further 30 seconds until fragrant.
- Remove the stalks from the broccoli florets (set the bushy top of the floret to the side for later) and then add to the pan along with the diced potato. Combine everything well.
- Pour in the vegetable stock and bring to the boil. Reduce heat to a simmer and allow to bubble away for 15-20 minutes - or until potato is fork tender.
- Add the remaining broccoli head to the pan along with your leafy greens. Cook for a further 5 minutes - then add the peas and cook for another 1 minute.
- Remove the pan from the heat. Use an immersion blender to blitz everything together until there are no large chunky bits remaining.
- Pour in the almond milk and mix through well. Taste and then season with salt and pepper as desired.
- Serve with a little swirl of soy yoghurt... and maybe some cheezy bread!