All in green soup
Get to the end of the week and find that your green vegetables are looking a bit sad? This recipe is so tasty and a great way to use up any greens that would otherwise be wasted! It’s also packed full of iron, manganese, vitamin K and antioxidants. This can also be done in a slow cooker if you want a fuller flavour.
Serves 8 as a side or 4 as a main
Prep time: 10 minutes
Cook time 30 minutes
INGREDIENTS:
- 1 brown onion diced
- 3 sliced celery stalks
- 1 zucchini
- 5 cloves of bruised garlic (yes, really)
- 1 teaspoon dried parsley
- 2 tablespoons Italian herbs
- ½ tablespoon black pepper
- ½ tablespoon white pepper
- ½ teaspoon fennel seeds
- 2 tablespoons nutritional yeast
- 2 tablespoons vegetable stock concentrate (make your own!) or 6 cups of stock
- of choice
- ½ a head of broccoli
- 2 cups of soaked mung beans (however any legume would work)
- 3 bay leaves
- 1 cup chopped silverbeet
- 1 cup chopped kale leaves
- ½ cup chopped fresh parsley
- 6 cups of filtered water (add more or less depending on consistency preference.
- Omit the water if using pre-made stock)
- 2 tablespoons of olive oil
METHOD:
1. Heat large pot. Add olive oil, onion, celery, bay leaves, black pepper and dried herbs.
2. Sautee for about 10 minutes. You really want the onions to be translucent and zucchini should almost be soft by this point
3. Add mung beans and stir for a further 2 minutes
4. Add all other ingredients, bring to a boil and then simmer for another 20- 30 minutes.
5. Transfer to high speed blender or use a stick blender until desired consistency is reached.
6. Serve with whatever you like! Pictured with toasted sesame and sunflower seeds, sauerkraut and homemade spelt flatbread.
