SUPER GREENS SOUP
This soup is full of seasonal veggies (leeks, onions, potatoes and greens), and is guaranteed to nourish you from the inside out. Plus it takes less than 30 minutes to create. Make a batch at the beginning of the week, and enjoy for lunches with your favourite toppings. It also freezes really well, making it a great way of using up any veggies, helping to reduce food waste. Use whatever green leaves you have to hand (spinach would work really well) or if you don’t have any green leaves you could substitute with broccoli (but add 10 minutes in to cooking the potatoes).
Servings: 4
Ingredients
1 leek (diced)
2 onions (diced)
2 cloves of garlic (crushed)
2 medium potatoes (peeled and cut into cubes)
1 vegetable stock cube (+ 400ml of boiling water)
200ml almond milk
1 tbsp brown rice miso paste
150g of green leaves (I used a mixture of curly kale and rainbow stalks, thick stems removed)
Pinch of salt and pepper
Method
In a large saucepan gently fry the onions, leek and garlic for 5 minutes.
Add the potatoes and fry for a further 2 minutes until the onions, leek and garlic have soften.
Add the vegetable stock, almond milk and brown rice miso paste. Bring to the boil before bringing down to a simmer for 20 minutes.
Add the greens and cook for a further 3 minutes.
Using a hand blender blitz the smooth until smooth.
Top tips: Fry the rainbow chard stalks for a colourful soup topping. I combined this with some toasted pumpkin seeds and fresh parsley.
