This soup is truly delicious and satisfying. It has a total of 5 veggies and paired with the cold pressed olive oil it won’t leave you hungry. My kids loved it and I loved that they were eating their greens. Truly a nourishing and gut healthy meal.
Ingredients:
1 head of broccoli (or 2 cups of frozen broccoli florets
2 medium- to large courgette’s
2 medium red onions, chopped roughly
2 cups of baby spinach
3 medium potatoes
2 cloves of fresh garlic, coarsely chopped
½ teasopoon of dried origanum
1 cube of Kallo mushroom stock
1 tablespoon of ghee or butter
1 heaped teaspoon of chicken stock powder or vegetable stock powder
1 liter of filtered water
1 heaped teaspoon of course sea salt
Juice of 1 small lemon
**Garnish with: Generous drizzles of cold pressed olive oil, finely grated pecorino cheese & freshly ground black pepper to taste
Instructions:
Heat a deep soup pot and add the ghee/ butter onions, potatoes, garlic and courgette’s – and sauté for at least 5 minutes.
Then season with the salt and add all the other ingredients apart from the spinach & broccoli and allow to simmer on medium heat for 20 minutes.
Next add the broccoli & spinach and allow to simmer for a further 7 minutes or so before removing the pot from the heat and using a stick blender to transform it into a silky smooth green soup.
Happy Cooking,
Love, Marlien xx
