We all know that leafy green vegetables are good for you so how about souping it up a bit! Although the first recipe below doesn’t call for them, I would always add a handful of chopped fresh herbs if available or a few dried herbs to taste.
LEAFY GREEN SOUP
– Heat a little oil in a large saucepan, and add a peeled and cubed potato, a chopped onion and a crushed garlic clove. Cook gently for a few minutes until potato and onion are soft. Stir all the time to prevent burning.
– Add vegetable or chicken stock to the pan and stir. Bring to the boil. Turn down the heat and simmer for a few minutes.
– Add a couple of chopped courgettes if you have them, and whatever leafy green vegetable you have available: spinach, kale, spring greens, cabbage; or a mixture. Make sure the leaves have been rinsed and chopped roughly before adding them to the pan.
– Simmer until the vegetables are all tender. Allow to cool a little and blend in a food processor or blender.
– Pour into warmed soup bowls and garnish with a sprig of parsley or dill.
“Vegetable Soups can be made with left-overs too:”
ROASTED VEGETABLE SOUP
– This recipe could be made from left-over roast vegetables but to make from scratch, you will need a mixture of vegetables, such as potato, carrots, parsnip, turnip, swede, leeks, and an onion. Prepare all vegetables and cut into cubes.
– Pour some olive or nut oil in a bowl and add the prepared vegetables. Stir gently to coat with the oil.
– Spread the veg out on a baking sheet and sprinkle over some chopped fresh herbs or dried herbs. Choose your own favourite herb or add a mixture of herbs.
– Roast vegetables in the oven until all are tender.
– Bring a large pan of vegetable or chicken stock to the boil and simmer for a few minutes.
– Allow veg and stock to cool for a couple of minutes and then put all ingredients into a food processor or blender and blend for a few minutes until smooth. Heat gently and serve piping hot.
PS This looks sooo yummy. It’s definitely going on my wishlist..
The Soup Book: 200 Recipes, Season by Season
“The Soup Book is packed with plenty of nourishing recipes for every season. Try winter warmers such as parsnip and apple soup or French onion soup, enjoy a light summer lunch of chilled cucumber soup with dill, and make a hearty borscht or pumpkin soup in autumn. The recipes are organised first by season, and then by ingredient, so you can easily find the ideal soup to suit the fresh ingredients you have to hand.”