Packed with nourishing ingredients like kale, broccoli, and spinach, this soup is the perfect way to stay warm and boost your immunity during the cooler months. Top it off with crispy tofu pieces, toasted nuts and seeds, fried onions, and serve with toasted ciabatta for a wholesome and satisfying meal.
Winter Green Soup Recipe
Serves 4-6
Ingredients:
¼ cup olive oil
1 large onion, peeled, sliced
4 cloves garlic, peeled
6 stalks celery
2 carrots, peeled, diced
150g brown basmati rice
1 teaspoon ground cumin
1 teaspoon mixed spice
¼ teaspoon freshly grated nutmeg
1.5 litres vegetable stock
450g spinach, washed, roots removed
150g kale leaves, washed
1 head broccoli, sliced
1 lemon, juice of 1 lemon
Serve with, crispy tofu pieces, toasted nuts and seeds, fried onion and toasted ciabatta slices
Method:
Heat the olive oil in a large saucepan or soup pot over a medium heat. Add the onion, garlic, celery and carrot. Cook for 5 minutes until tender. Stir in the rice and add the cumin, mixed spice and nutmeg. Stir-fry for 1-2 minutes.
Add half of the stock and simmer for 8 minutes. Press the drained spinach, kale, broccoli into the saucepan, cover and when the leaves have wilted pour in the rest of the stock. Bring up to the boil, turn down immediately, and simmer for 10 minutes.
Puree in a high-speed blender or food processor. Add back to the cleaned saucepan and stir in the lemon juice, and season to taste with freshly ground black pepper and salt. Keep warm while preparing toppings. Before serving stir in cream or yoghurt if preferred.
Serve crispy tofu pieces, toasted nuts and seeds, fried onion and toasted ciabatta slices.
See related: 13 Healthy Dinner Recipes For The Week
