Supergreens soup
PREPARATION AND COOKING TIME: 25 MINUTES
SERVES 6
2 tablespoons extra virgin olive oil 1 brown onion, diced
1 tablespoon chopped
or grated ginger
2 garlic cloves, crushed
1 whole (600g) celeriac, peeled and diced (or the same weight of cauliflower)
500ml (2 cups) vegetable stock Freshly ground black pepper
200g (1 head) broccoli,
cut into florets
185g watercress, roughly
chopped
200g English spinach, leaves
washed and roughly chopped 150g natural yoghurt
Handful flat-leaf (Italian) parsley,
leaves chopped, to serve
Heat the extra virgin olive oil in a soup pot over medium heat. Add the onion, ginger, garlic and celeriac and sauté for a few minutes until the onion is translucent and the celeriac is starting to brown.
Add the stock and 500ml (2 cups) of water, and season with black pepper. Increase the heat to high and bring to the boil, then reduce heat and simmer for 10 minutes with the lid on.
Add the broccoli and cook for 4-5 minutes until it is tender.
Add watercress and spinach, put the lid on, then cook for
1-2 minutes until the leaves begin to wilt. Do not let the soup cook for too long at this point or you will lose the lovely bright green colour.
Carefully transfer the soup into a food processor or Vitamix. Blend for a couple of minutes (on level 10 if using a Vitamix) until completely smooth and creamy. You will probably have to do this in two batches.
Divide the soup among six warmed bowls and, provided you’re not dairy-free, add a good dollop of yoghurt. Sprinkle with parsley and serve.
Note: DL used Massel Salt Reduced Vegetable Stock Cubes
nutrition info
PER SERVE 666kJ, protein 7g, total fat 7.9g (sat. fat 1.7g), carbs 8g, fibre 10g, sodium 324mg, • Carb exchanges ½• GI estimate low • Gluten free • Lower carb