Green Goddess Soup

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This green soup was a firm favourite in the cafe I used to run, so was quite rightly crowned as Green Goddess Soup – offering such a bountiful harvest of what Mother Nature has to offer. You can really feel the magic happening as your cells lap it up, rejoicing in the rich nutrition & plant medicine flooding through them. This is a real treat for your body and soul, it is my favourite soup by far.

The trick to preserving all the nutrients in this soup, and giving it a super fresh feel,  is to have all of your vegetables & stock/hot water fully prepared and lined up before you start cooking, as you will be working quite quickly so as to not overcook anything. This also means that it reheats well for the next couple of days, maintaining that nice fresh flavour & texture.

The long growing season of most of these ingredients means that this soup can be enjoyed almost all year round – my kale and rainbow chard plants have survived a pretty cold winter here in the U.K, with last years crops still offering me a generous harvest now at the beginning of April! This soup is a perfect winter warmer and a great tonic when you have a cold or flu, yet is also surprisingly light and refreshing during the summer – magic I tell you!

Treat yourself and feel the power x

  Ingredients

  • Olive oil
  • 1 onion – chopped
  • 1 leek – thinly sliced
  • 5 cloves garlic (approx 2 tbsp) – finely chopped or minced
  • 1inch cube of fresh ginger, grated (approx 1 tbsp)
  • 1 large head of broccoli – broken into florets (approx 400 – 500g)
  • 4tsp vegan bouillon or stock  (Marigold brand is my favourite)
  • 500ml hot water + 1.25 litres hot water
  • 1/2 tbsp Ancho grande or other mild chilli powder/flakes
  • 1 tsp turmeric
  • 1 tbsp white miso (optional)
  • 80g spring greens or green cabbage – roughly chopped
  • 200g Cavalo Nero kale – destemmed and roughly chopped
  • 120g rainbow or ruby chard
  • 20g fresh dill – stalks removed
  • 40g fresh flat leaf parsley – roughly chopped
  • 20g fresh coriander – stalks removed
  • 25g bunch fresh mint – stalks removed
  • Salt & pepper
  • 1/8tsp cayenne pepper to taste (optional) – Go easy here! See my Playing With Fire – A Word About Chilli Peppers.

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Method

  1. Heat the olive oil in a large pan or stockpot. Add the onion and gently fry for about 3 – 4 minutes until the onion starts to soften. Add the garlic and ginger and gently fry for another minute, mixing occasionally to prevent sticking or browning.
  2. Add the leek and continue to gently fry for about 1 minute, stirring occasionally – do not let it burn or go brown.
  3. Add the broccoli to the pan and stir-fry briefly for about 30 seconds – 1 minute.
  4. Mix the Vegan Bouillon powder with 500ml of the boiling water and add to the pan with the broccoli. Bring to the boil then immediately adjust to a gentle simmer.
  5. Add the mild chilli powder, turmeric and miso (if using) to the pan and mix well. Top up the pan with the other 1.25 litres of water and stir, bring to the boil again then reduce to a gentle simmer for about 5 minutes.
  6. Add the greens, kale and chard to the pan and stir in – cover the pan and simmer gently for about 3 – 4 minutes then remove from heat.
  7. Add the sea salt and pepper to taste – leave to cool for 5 minutes.
  8. Stir in the fresh dill, parsley, mint and coriander.
  9. Add the tiny bit of cayenne pepper (if using), go carefully here as it is easy to overpower the dish with this – bear in mind the heat of the cayenne will intensify over time in the soup so I would not recommend adding more than 1/8tsp – it is always worth measuring this part precisely!
  10. Blend the soup until it is well combined – You don’t want it completely smooth but also don’t want stringy bits of leaves & herbs getting stuck in your teeth – aim for almost smooth with small fragments floating in the soup (see photo’s for guidance!)

Note: If using a blender with a jug you will need to blend this in 2 or 3 stages as this makes about 2 litres, so have a large bowl to hand to pour each part into, then transfer it all back into the pan afterwards to cool.

This soup can be stored in the fridge and enjoyed for about 3 – 4 days.

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