I adapted this recipe from Anna Thomas’ Green Soup Recipe on Food52’s website. After reading through the list of ingredients, I was immediately sold and had to make it myself as soon as possible. However, I didn’t have all the ingredients on hand, so I improvised and came up with an adapted version which tasted absolutely delicious! You can really add any green vegetables that you have on hand to this recipe.
1 leek, washed & chopped finely (with stem removed)
2 cloves of garlic, crushed
1 tbsp coconut oil
1 cup broccoli florets, chopped finely
1 small sweet potato, peeled & chopped finely
1 cup (packed tightly) of baby spinach
1/2 cup coriander, chopped
3 cups vegetable stock
1/4 cup olive oil
1 tablespoon turmeric
1 teaspoon Himalayan salt
Chilli flakes (to taste)
Extra water (if needed)
In a large pot over medium heat, melt the coconut oil and fry the leek and garlic until translucent and fragrant.
Add the broccoli, sweet potato, spinach and coriander to the pot. Pour over the vegetable stock and bring to the boil. Once boiling, reduce to a simmer with the lid on for 30 minutes, or until vegetables are soft. After 30 minutes, stir through olive oil, turmeric, Himalayan salt, chilli flakes and cracked pepper. If you find there isn’t enough liquid, add extra water to the pot. Let the soup simmer for another few minutes.
Remove from heat, remove the lid and leave the pot to cool for about 10 minutes. Once cooled, pour the soup mixture into a blender in batches and blend until smooth. Return soup to the pot and over medium heat for a few minutes until heated through.
Serve into bowls with a drizzle of olive oil and splash of freshly squeezed lemon juice.