SPICED GREEN SOUP

Preparation time 20 mins Cooking time 25 mins Serves 8

80ml extra virgin olive oil

80g buer

5 cloves garlic, sliced

1 brown onion, diced

1 small bulb fennel, finely sliced

1 leek, trimmed and finely sliced

1 large potato, peeled and finely sliced 3 zucchinis, cut into 3cm rounds 2 heads broccoli, heads and

stalks sliced

2 handfuls baby spinach leaves or

silverbeet, trimmed and sliced

3 tsp cumin seeds, ground

2 Tbsp coriander seeds, ground Sea-salt flakes and freshly ground

black pepper, to season 800ml boiling water

500ml full-cream milk

2 Tbsp chicken stock powder

‹/Ž bunch coriander, chopped

‹/Ž bunch flat-leaf parsley leaves,

chopped

Plain yoghurt and chilli sauce,

to serve

‹/Ž bunch kale, stalks removed,

baked until crispy, to serve Toasted sourdough, to serve

STEP 1 Heat oil and bu er in a large saucepan over medium heat.

Add garlic, onion, fennel and leek and cook for 5 minutes.

STEP 2 Stir in potato and cook for 3 minutes. Add zucchini, broccoli, spinach, cumin and coriander seeds and stir for about 5 minutes. Season.

STEP 3 Add water, milk and stock and bring to a simmer for 8 minutes.

STEP 4 Add coriander and parsley and cook for a further 2 minutes.

STEP 5 Blitz with a stick blender or similar until smooth. Season.

STEP 6 Serve with a swirl of yoghurt and chilli sauce, topped with crispy kale and toasted bread on the side.

Packed full of winter greens, filling root vegies and aromatic herbs and spices, this thick and creamy soup is nutritious and delicious.