This super greens vegetable soup is my current favourite lunch dish. I make a huge pot of soup every week. I freeze the soup in small containers so I can enjoy it whenever I need to fix myself a quick, healthy and nourishing lunch. I typically use whatever green veggies I can find in my local organic supermarket or whatever veggies are left over in my fridge. I really loved the flavour of this soup, so here’s the recipe. It’s makes a big pot of soup, so you can freeze 6-8 portions.

Ingredients

• 1 tbsp extra virgin olive oil
• 3 cloves of garlic, peeled & chopped
• 1 large yellow onion, peeled and roughly chopped
• 1 large leek, chopped
• 3 spring onions, chopped
• 2 zucchinis, roughly chopped
• 450 gr sweet peas (frozen)
• 300 gr fresh spinach
• one herb stock cube
• 1,5 liter of boiled water (or more)
• 1 handful of fresh oregano
• a few spoonfuls of nutritional yeast to serve
• freshly ground black pepper and sea salt to taste

Instructions

• Heat olive in a large soup pan. Sautée the onion and garlic at low heat for 10 minutes until soft.
• Add the spring onions and leek. Sauté for 5 more minutes.
• Add the zucchini and peas. Sauté for 5 more minutes.
• Dissolve the stock cube in 1,5 liter of boiled water. Add the stock to the vegetables.
• Add the fresh spinach, bring up to a boil, reduce heat and allow to simmer for 10 minutes. Add more water if necessary.
• Add the fresh oregano in the last few minutes of cooking.
• Remove from heat and use a hand-held blender to create a silky smooth consistency.
• Serve with nutritional yeast, freshly ground black pepper & sea salt.