After eating this vibrant, nutrient-dense soup, bursting with immunity-boosting green veggies and delicious herbs, you will feel filled with green goodness.
It is a very easy, flexible recipe and can be made with any of your favourite vegetables, including silverbeet, kale, broccoli, asparagus, green beans, fennel, baby spinach, rocket, baby spinach, green peas or onions. The herbs can also be varied, with fresh basil, dill or tarragon leaves and dried oregano being lovely additions.
The soup reheats and freezes very well.
Green Soup with Fragrant Herbs
Ingredients
- 3 tbsp butter or olive oil
- 2 leeks , sliced
- 4 stalks celery , sliced
- 2 cloves garlic , crushed
- 1 tbsp dried Italian herb mix
- 2 bunches English spinach , sliced
- 4 large zucchini , sliced
- 1 litre chicken bone broth
- 1 cup fresh mint leaves
- 1 cup fresh parsley leaves
- 2 tsp salt
- 1 tsp pepper
- 200 ml creme fraiche, sour cream, cream or yoghurt
Instructions
- Rinse the spinach and leeks very well before slicing them as they tend to have quite a lot of soil still on them.
- Heat the butter in a large pot and gently cook the leeks and celery with a pinch of salt until very soft. This will take about 10 minutes.
- Stir in the garlic and dried herbs.
- Add the spinach, zucchini and bone broth. Bring to a simmer and cook for 10 minutes. Stir in a little more broth or water if necessary.
- Add the fresh herbs, salt and pepper, then puree with a stick blender until very smooth.
- Taste for seasoning before ladling the soup into bowls and topping with a swirl of creme fraiche, a drizzle of olive oil and some black pepper.
Vegan Option:
- To make a vegan version of this soup replace the butter with olive oil, the bone broth with vegetable stock and top the soup with a vegan sour cream or cream cheese. At The Health Emporium we sell and love the Naked Byron vegan sour cream and the Botanical Cuisine New Yorker cashew cream cheese.
