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.
- 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
- 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.