This is not just an ordinary mixed greens soup. This is the most amazing mixed greens soup. Not only does this soup contain a ridiculous amount of flavour – it is also loaded with nutrients that have your immune system’s back, whilst you’re out battling the colder weather.
I’m aware that the recipe calls for butter. If you wanted to be uber, uber healthy, you could negate the butter, substituting it with a small glug of olive oil. But the butter works so wonderfully in it. It’s the sole naughty ingredient in an otherwise nutrient-loaded, vegan dish. So please, give it a try. You could even use a soya spread in place of the butter.
As if this soup isn’t already amazing enough, it is the perfect excuse for using up greens that you may have abandoned in your vegetable drawer.
So show those immune system boosting greens some love and turn them into something delicious!
- 1 head broccoli
- 1 bunch fresh spinach leaves
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 small bunch each parsley and basil
- 70g butter
- 1 large potato, peeled and sliced
- 1000ml/1 litre stock
- parmesan, to serve (optional)
Thoroughly wash the vegetables. Chop roughly.
Chop the onion, celery, parsley and basil. Saute gently with the butter in a deep pan, until the onion is translucent.
Add the greens and the potato. Season with salt, toss and cover with a lid. At this stage, the greens will begin to wilt, causing them to release water. Allow them to stew, covered, for 20 minutes over a low to medium heat.
Turn the heat off and transfer the greens to a blender. Puree until a smooth consistency is achieved, then return to the pan. Add enough stock to dilute the greens into a soup consistency. Adjust the seasoning, simmering for 15 minutes.
Serve piping hot with crusty bread and sprinkled with parmesan cheese.