Greenest Ever Soup

Charmaine Lu -
  • 1 tbsp olive oil
  • 1 chopped onion
  • 2 chopped celery stalks
  • 2 sliced garlic cloves
  • 1 broccoli, cut into florets
  • 200g peeled and chopped potatoes
  • 1 litre veg stock
  • 250g spinach leaves
  • 200g peas
  • 100g rocket leaves
  • Pinch of nutmeg
  • ½ lemon, juice only
  • 100ml crème fraîche
  • Pumpkin seeds, to finish
  • Fry the onion and celery for 10 mins in the olive oil to soften, then stir in the garlic, potatoes and broccoli and cook for a minute more. Pour in the stock, cover and cook for 15 mins or until everything is tender.
  • Stir the spinach, peas, rocket, nutmeg and lemon juice into the mixture, along with plenty of seasoning. Cover and cook for 5 mins more to wilt all the greens, then blend with a stick blender and stir through the crème fraîche. Serve with a scattering of pumpkin seeds and some sourdough toast.
30 mins
4 serving